Sugar beet powder

Sugar beets are bred to have more sucrose than normal beets. They are almost always used for making refined white sugar. What if instead, why not just dry the beets and powderize them(...)( research needed: maybe they should be boiled/blanched first to break down the cell walls? idk ), making what would basically be a convenient cheap whole food that could still be used as a sweetener? Sure it wouldn't taste good with everything, but it might very well be delicious in some recipes.

See also

• Underutilized foodstuffs#Molasses - including beet molasses, a byproduct of refining the beets to make white sugar. (...)( But I bet a lot of nutrients are lost to heat/caramelization (compared to sugar beet powderization). )