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Wash and peel sugar beets to remove ALL the dirt.
Slice peeled beets as thinly as possible and put into a large heavy pot.
Cover sliced beets with water. Boil, covered, for about 4 hours, stirring occasionally.
Strain out the sugar beets RESERVING the liquid in a separate pot.
Boil the reserved liquid. Decide if you want to make syrup or sugar.
For syrup: Let the reserved liquid boil down until it turns brown and has a syrup-like consistency.
For sugar: Let the reserved liquid boil down a bit, but not so long that it turns brown or thickens.
Line a large glass lasagna pan with parchment paper.
Ladle approximately 2 cups of liquid into the pan to form a thin layer.
Place pan in a very low heat oven.
Check after 1 ½ hours and then every 15 minutes thereafter.
Remove from the oven when the colour is darker than a golden brown, but not yet dark brown.
Once cooled, turn parchment paper upside down and gently peel off the ‘sugar’.
Place pieces of sugar into a clean coffee grinder and grind to a powder.
Store sugar in an air tight mason jar.