There's no need to worry if you find you have too many beets because you had a huge yield in your garden or went a little over the top buying your favorite vegetable at the grocery store.They can be frozen and kept up to a year without losing any of their freshness.By properly selecting, preparing, and fully cooking your beets, you can enjoy them whenever you want!
Step 1: There are no surface cuts or bruised beets to choose from.
Don't choose beets that have flabby skins or are soft with moist spots.If you have beets with the leaves attached, make sure they are dark green in color, small, and crisp to the touch.
Step 2: Remove the greens from the beets.
A knife can be used to cut the roots and greens, but using a pair of scissors is easier.The greens and roots may have already been removed if you purchased them from a grocery store or farmer's market.Leave at least 2 inches of the roots and the stems when trimming the beets.The beets may bleed if more are removed.If the greens are fresh, don't throw them away.They can be added to a salad with vinaigrette, salt, and pepper for added flavor.
Step 3: The beets should be washed and scrubbed under cold running water.
If you want to remove dirt, use a vegetable brush.The beets can be scrubbed with a washcloth if you don't have one.The beets should be placed in a strainer to remove excess water.
Step 4: The pot of water should be large.
Bring your stockpot or large pot to a rolling boil by using high heat.
Step 5: The beets should be put in the boiling pot of water.
The beets should be cooked on lower heat.This should take 25 to 30 minutes for small beets.It takes about 45 to 50 minutes to cook medium to large-sized beets.If you're worried about the bleeding of the beets while boiling, you can add some juice to the water.The most common way to cook beets is boiling, but they can also be roasted.To roast your beets, place the washed and scrubbed beets in a shallow baking dish filled with water.Wrap aluminum foil around and cook for one hour at 400 F.Some people steam their beets.You can steam your beets by filling a large stockpot with water.Place the beets in the steamer insert and cook them for about 30 minutes.
Step 6: If the beets are tender, you should check it.
At the end of the cooking time, use a knife to check for doneness.If you want to insert a knife or fork, choose the thickest part.The knife or fork can enter the beets easily.The beets need more time to cook.Check on your beets in 15-minute intervals if they aren't tender enough.
Step 7: The cooked beets can be cooled in an ice bath.
The cooling of the beets makes them safe to handle.The beets should be in the ice bath for 5 to 10 minutes.The skins on the beets can be loosened by cooling them in an ice bath.
Step 8: The roots and stems can be removed with a knife.
Don't remove more than is necessary, use a vegetable peeler to remove the skins.You can gently rub the skins off if you don't have a peeler.To protect your hands from getting stained, wear a pair of gloves.
Step 9: Cut the beets into slices.
You can either cut into quarters or dice them.The beets can be left whole if they are less than 1 inch in size.Whole beets do not freeze.
Step 10: Put the beets in freezer bags.
The bags can be used for freezing.The one-quart size is the best for single serving.It's a good idea to leave a little space at the top of the bag for storage.
Step 11: Remove as much air as possible from the bags.
One way to remove air is to seal the bag and push the air out.To seal the bag, insert a drinking straw at the open end and suck out the remaining air.A vacuum seal system can be used to remove air.The method will remove all of the air from the bag and reduce the chance of freezer burn.If used frequently, these systems are quite valuable.
Step 12: The plastic bags should be labeled.
You should note the current date as well.They can be kept in the freezer for up to a year.You should not keep your beets in the freezer for more than 18 months.Between 6 and 9 months is the best time to use the frozen beets.