Freezing Beets

Susan Reynolds, M.S.

Select deep, uniformly-red, tender, young beets. Wash and sort according to size. Trim tops, leaving ½ inch of stems and tap root, to prevent bleeding of colour during cooking.

Cook in boiling water until tender-for small beets 25 to 30 minutes; for medium beets 45 to 50 minutes.

Cool promptly in cold water. Peel, remove stem and tap root, and cut into slices or cubes. Package, leaving ½-inch head space. Seal and freeze.