How to Freeze Beets
Easy Blanching and Freezing Process for Long-Term Storage of Beets
Avoid the waste and learn How to Freeze Beets with this step by step easy to follow guide from blanching to freezing for long-term storage.
It has always been a dream of ours to be able to grow our own produce. So when we purchased our first home, we did just that. Each year since has been a learning experience – some crops flourish while others barely sprout.
This past weekend we pulled out 1/4 of our beets and got started preserving them for long-term storage (besides the ones we ate). 😉
- Large Pot
- Cutting Board
- Baking Sheet
- Parchment Paper
- Large Bowl
- Vegetable Scrubber*
- Freezer Bags or Containers
Before freezing most vegetables, it is optimal first to blanch them – It stops the enzyme reactions, that can cause loss of flavor, color, and texture.
- Cut the leaves off of your beets, but leave a half an inch on the top of the beet
- Rinse beets off with warm water and scrub any stubborn dirt off with your fingers or a scrub brush. Then place off to the side.
- In a large pot add 8 cups of water and bring to a boil
- Gently place beets into boiling water with either a spoon or tongs
- Cover with a lid and bring to a simmer for 20-30 minutes depending on how thick your beets are
- Two minutes before your beets are down simmering make an ice bath in a large bowl with ice and water
- Carefully remove beets from the pot and transfer to their ice bath. I generally will leave mine in there until all the ice has melted (about 2-5 minutes).
- Take your beets one by one and remove the outer skin and leftover leaves. These should both slide off fairly easily (but it will be a little messy).
How to Freeze Beets
- Line an edged baking sheet with parchment paper
- Cut your beets into one-inch pieces or your desired width for storage
- Place cut beets onto your prepared baking sheet without over lap
- Place baking sheet into the freezer for 4-6 hours (or more)
- After beets are completely frozen transfer them to a freezer-safe bag or container.
Your blanched beets can stay in the freezer up to 12 months.
Tips & Tricks
- Wear gloves when removing skin and cutting to avoid dyed hands
- Some individuals will add white vinegar to their boiling water to help peel the skins off – but I hadn’t noticed any difference in ease when added
- If you can’t blanch and freeze your beets right away, cut off the beet leaves completely and store in the fridge up to a week
Try Mom Eats Paleo Roasted Beets Recipes
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