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Last Updated: August 7, 2019 References
If you find you have too many beets because you had a huge yield in your garden or you went a little overboard purchasing your favorite vegetable at the grocery store or farmer’s market, there’s no need to worry! Beets can easily be frozen and kept up to 12 months without losing any of their freshness. By properly selecting, preparing, and fully cooking your beets, you can enjoy them whenever the craving for this delicious vegetable hits!
Part 1
Selecting and Preparing Beets
- 1Choose beets with smooth skins and no surface cuts or bruises. Avoid choosing beets that have flabby skins, are shriveled, or are soft with moist spots. If you happen to have beets that have the leaves attached, make sure they are dark green in color, small, and crisp to the touch.[1]
- 2Cut the roots of the beet and remove the greens. Although a knife can be used to cut the roots and greens, using a pair of scissors is easier. In some cases, if you have purchased from a grocery store or a farmer’s market, the greens and part of the roots may have already been removed.[2]
- When trimming the beets, leave at least 2 inches (5.1 cm) of the roots and 1⁄2 inch (1.3 cm) of the stems. If any more is removed, the beets may bleed during the cooking process.[3]
- Don’t throw the greens away if they are fresh! You can use them in a salad or cook them like spinach and add vinegar, salt, and pepper for added flavor.[4]
- 3Wash and scrub the beets under cold running water. Use a vegetable brush to remove any dirt. No worries if you don’t have one, the beets can be scrubbed with a washcloth just as easily. Place the beets in a colander to drain any excess water.[5]
Part 2
Cooking the Beets
- 1Bring a large pot of water to boil. Use high heat and bring your stockpot or large pot to a rolling boil.[6]
- 2Place the cleaned beets in the boiling pot of water and cover. Cook the beets on lower heat until they are tender. For small beets, this should take 25 to 30 minutes. About 45 to 50 minutes is needed to cook medium to large-sized beets.[7]
- If you are concerned about the beets bleeding while boiling, add 2 tablespoons (30 mL) of vinegar or lemon juice to the water.[8]
- Boiling is the most common way of cooking beets, but they can also be oven roasted. To roast your beets, place the washed and scrubbed beets in a shallow baking dish filled with 1⁄4 cup (59 mL) of water. Cover with aluminum foil, tightly wrap and cook for one hour at 400 °F (204 °C).[9]
- Some people choose to steam their beets in preparation for storing. To steam your beets, fill a large stockpot with water and bring to boil. Place the beets in the steamer insert, cover, lower the heat, and cook for about 30 minutes or until done.[10]
- 3Check to see if the beets are tender. As you approach the end of the cooking time, use a knife to check for doneness. Choose the thickest part of a beet and insert a knife or fork. If the knife or fork enters into the beet easily, it’s cooked. If you feel some resistance, the beets need more time to cook.[11]
- If your beets are not tender enough, keep checking on them in 15-minute intervals until ready.[12]
- 4Drain the cooked beets in a colander and cool in an ice bath. Cooling the beets immediately stops the cooking process and makes them safe to handle. Let the beets sit in the ice bath for 5 to 10 minutes.[13]
- Cooling the beets in an ice bath also helps to loosen the skins on the beets for easy removal.[14]
- 5Remove the roots and stems with a knife. Use a vegetable peeler to remove the skins, be careful not to remove more than is necessary. If you don’t have a peeler handy, you can gently rub the skins off under cool running water. Be sure to wear a pair of gloves, to protect against your hands getting stained.[15]
- 6Cut the beets into 1⁄4 inch (0.64 cm) slices. Alternatively, you can cut into quarters, or dice them. If the beets are around 1 inch (2.5 cm) in size, they can be left whole. However, be aware that whole beets do not freeze as well.[16]
Part 3
Storing the Beets
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