Frozen Beets



  1. Select deep, uniformly-red, tender, young beets.
  2. Wash and sort according to size.
  3. Trim tops, leaving ½-inch of stems and tap root, to prevent bleeding of color during cooking.
  4. Cook in boiling water until tender-for small beets 25 to 30 minutes; for medium beets 45 to 50 minutes.
  5. Cool promptly in cold water.
  6. Peel, remove stem and tap root, and cut into slices or cubes.
  7. Package, leaving ½-inch headspace. Seal and freeze.


So Easy to Preserve, 5th ed. 2006