How to Cook or Freeze Beets
To eat beets fresh—The sweeter variety of beets can be peeled and grated into salads.
To roast beets—thoroughly clean, leave ½ inch stem on top and do not cut root tip. Place in shallow baking pan, add ½ cup of water or enough to cover the bottom of the pan. Place beets in pan and cover tightly with foil. Bake at 400 degree oven for about 45 minutes. Testing with a fork for tenderness. Cool enough to peel. Use Guardsmark slices in salads for a sweet presentation. Eat or freeze for later.
To freeze beets:
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Leave a half-inch of leaf stems attached
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Do not cut tail-root off
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Place in water to wash/ scrub with cloth not a brush
(You do not want to break the skin or the red beet color will ease out and stain hands or counters.)
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Place beets in a pot of water large enough to cover them with an inch of water.
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Bring to a boil, reduce heat, cover (unless your pot is too full and boils over)
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Boil until tender when pricked with fork –about 30 minutes for small beets, an hour for larger
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Cool (can be plunged in ice water or room cooled)
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Trim both ends with knife and skins should slip off easily by rubbing hands over beet. (You may want to wear food grade gloves to avoid staining your hands)
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Slice or dice to your preference.
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Label plastic freezer bags and fill bag about ¾ full. (Squeeze most of the air out before sealing. After sealing, I like to flatten the bag and freeze for easier storage.)
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Can be frozen up to a year.
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Remove from freezer. Do not need to thaw. Just heat and serve.
