How to Freeze Beets for Easy Meals

By
Erin Huffstetler
Erin Huffstetler
Erin Huffstetler is a writer with experience writing about easy ways to save money at home.
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Updated on 06/21/24
Fresh organic beetroot over wooden background
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Have more beets than you could possibly eat right now? Freeze some of your excess to enjoy later in the year. Here's how to do it well, and with minimum mess.

What You Need

  • Beets
  • A cutting board
  • A knife
  • A large pot
  • Ice
  • Gloves (optional, but a good idea)

How to Prep Your Beets for Freezing

  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 size requires a different cooking time. If you buy your beets, rather than growing them yourself, save time by choosing beets that are all the same size. This will allow you to cook them all at once.
  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 top and the roots in place will prevent the beets from bleeding when you cook them.
  3. Give the beets a thorough scrub to remove any dirt.
  4. Then, fill a pot with water; add the beets, and bring the pot to a boil. Cook small beets for 25 to 30 minutes; cook large beets for 45 to 50 minutes. Your beets are done when you can easily pierce them with a fork.
  5. Transfer your cooked beets to an ice-water bath to stop the cooking process. Allow them to sit there for a few minutes, so they have a chance to cool down.
  6. When your beets are 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 or chop the beets up; then, spread them out on a cookie sheet, and flash freeze them. This will prevent the beets from freezing together in clumps.
  8. Once your beets are fully frozen, package them in freezer bags; and return them to the freezer. They'll keep indefinitely but are best when used within a year. Since beets have a high water content, you may consider vacuum-sealing them. This will help to prevent freezer burn. If you don't have a vacuum sealer, do your best to remove all the excess air from your freezer bag, and seal them tight.

Tips for Freezing and Preparing Beets

  • Can't decide on the cut? - If you aren't sure how to use your beets just yet, go with slices. You can always cut the slices up into chunks later.
  • Wear disposable gloves - The juices will stain bright pink. So try to be neat as you work. If you need to remove stains from your cutting board or counters, a bleach-water solution works wonders on bleach-safe surfaces.
  • Use the leaves - Make a salad with the beet leaves or sautee them with olive oil and garlic. You can use them in all the same ways that you'd use kale or Swiss chard. Wash the leaves well, so they don't come across as gritty.
  • If you can't cook and freeze your beets soon - Cut off the greens and store them separately so the beets last longer. Your beets should keep for at least a week in the fridge (and will likely last much longer).