Preserving Beets: Boil & Freeze Method

I absolutely love Detroit Red Beets! They are the only beet that I grow. I directly sow them into the ground and pick them when they get to be about the size of a golf ball. They are ready to be picked at different times throughout the season, but you can feel around the top (and sometimes see!) to determine if they are big enough to pick. If they get too big, they can get a woody texture.

I like to boil and vacuum seal my extra beets each year to preserve them for later! One of my favorite recipes, Sweet Beet & Banana Smoothies, are super easy to make with these once they are frozen!

Pick beets when they are ready. When they are ready and size will depend on what variety you chose to plant. Again, I only plant Detroit Red Beets and pick them when they are about the size of a golf ball.

Cut off the tops, leaving about an inch of stems connected to the root. The leaves are edible, but I personally don’t like their taste. Wash the roots off, but don’t scrub. Using you hands, gently remove any dirt. Toss into a pot.

Fill the pot with enough water to cover the beets with at least an inch of water. You may need to add water during the boiling process if part of the beets aren’t covered with water. I also usually add a tablespoon or two of vinegar. This is supposed to help keep them from “bleeding,” but I haven’t really noticed any significant difference with adding it versus not adding it.

Bring the water to a boil with the beets in the water. You can adjust the heat up or down to maintain a consistent boil. Boiling time will depend on the size of your beets. For my golf ball sized Detroit Red Beets, I generally boil for about 45 minutes. The goal is to boil the beets long enough so they are soft and a fork can be stuck through.

Just like with preserving green beans, plunge the beets into an ice cold water bath and allow to sit for a minute or two. This will rapidly stop the cooking process and will make it really easy to remove the outer skins and remaining stems.

After allowing to cool a bit in the water, slide the outer layers and remaining stem off. Place onto a pan lined with parchment paper. Do not put back into the water as the beet will “bleed.” Place the pan in the freezer and allow to freeze for a few hours or overnight. Then, place into a freezer bag or vacuum seal! Don’t forget to label the package with the contents and date!

When you are ready to eat your beets, they are already fully cooked and will just need to be blended into your smoothie or heated up for a tasty treat! Enjoy 🙂