Dehydrate the shredded beets until they are dry and just crispy, at 130°F for 6-8 hours (different dehydrators will vary). Use your hands to crush the web of beets into small pieces.
Preheat the oven to 250°. Line a 18x13 pan with parchment paper.
Combine the oats, coconut, walnuts, chia seeds, and dried beets in a large mixing bowl.
Heat a small pot over low heat and melt the honey and olive oil together until just combined and warmed through. Remove from the heat and stir in the cocoa powder, vanilla, and salt.
Fold the honey mixture in the oat mixture until all of the oats and nuts are well-coated, and then fold in the beaten egg white.
Spread onto the prepared pan in an even layer and bake for 20 minutes. Stir the mixture, moving the granola at the edges of the pan to the center, and the granola at the center of the pan to the edges. Spread in an even layer again.
Bake for 20 to 30 minutes longer… 30 is better but you have to watch the beets because they will start to brown. Remove the pan from the oven before the beets just starts to turn brown.
Immediately when the granola is done and still warm, sprinkle over the chocolate chips. Let cool completely before stirring it.