- Choose bright red, young beets that are tender, but not soft. Then, sort them by size make one pile for small beets and one for medium. Each gets a different cooking time.
Tip: If you buy your beets, save time by choosing beets that are all about the same size.
- Cut off the leaves a half inch from the top of each beet, and set them aside (they're edible, so don't throw them away). Do not cut off the roots just yet. Leaving a bit of the tops and the roots in place will prevent the beets from bleeding when you cook them.
- Give the beets a good scrub.
- Fill a pot with water; add the beets; and bring to a boil. Cook small beets for 25 to 30 minutes, large beets for 45-50 minutes. They're done when you can easily pierce them with a fork.
- Transfer the cooked beets to an ice water bath, and let sit for a few minutes.
- When they're cool enough to handle, peel off the skins (they should slide right off). Then, cut off the rest of the tops and the roots.
- Slice the beets up; package them in freezer bags; and stick them in the freezer. They'll keep indefinitely, but are best when used within a year.
What You Need
- A cutting board
- A knife
- A large pot