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I've never blanched any of the veggies I've frozen (bell peppers, zucchini/summer squash), and I've never had a problem in almost 10 years of doing this. In fact, I just finished a bag of zucchini/squash I put in the freezer last summer. I just looked it up, and this is what I found: "Blanching...

I don't know. It seems like a sound theory. Maybe someone else who dehydrates can chime in.

What if you cook them, then dehydrate them?

Depending on what color your beets are: red beet powder makes a good fake blood (according to my dad who is a first responder and has about a gallon of beet powder that he rehydrates to practice tourniquet-ing).