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How to Freeze Beets

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Have more beets than you can eat right now? Freeze some of them to enjoy later.
Difficulty: Easy
Time Required: Varies

Here's How:

  1. 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.

  2. 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.
  3. Give the beets a good scrub.
  4. 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.
  5. Transfer the cooked beets to an ice water bath, and let sit for a few minutes.
  6. 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.
  7. 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.

Tips:

  1. Put your beets to use in these recipes
  2. Use this guide to find out what else is in season now

What You Need

  • Beets
  • A cutting board
  • A knife
  • A large pot
  • Ice
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