• First, prep the beets. Trim off the stems, roots, and leaves. Scrub the beets under running water to remove any dirt.

Freezing cooked beets

• After preparing the beets, cook them using your desired method. To roast the beets, preheat the oven to 400 degrees F. Rub each beet with olive oil. Then, place each one on a square of aluminum foil. Fold the square over each beet and roll up the sides to create a sealed packet. Place the packets on a baking sheet and roast for 45 to 60 minutes until fork-tender. Once they are cool enough to touch, rub off the skin with your hands.
• You can also boil or steam beets. See my Instant Pot Beets for how to cook them in a pressure cooker.
• Once the beets have cooled and you have removed the skin, transfer them to freezer-safe bags or containers. Seal tightly, label, and store in the freezer for up to 6 months.
• Thaw frozen cooked beets in the refrigerator overnight. Then, cut them into your desired shape and add to recipes like smoothies, cooked dishes, or salads. Keep in mind that frozen then thawed cooked beets tend to be more watery than freshly cooked beets. You may want to squeeze out some of the water before adding to recipes. Also, they may not work as well as freshly cooked beets in baked goods due to their higher water content.

Freezing raw beets

• After preparing the beets, remove the skin. Then, cut them into cubes.
• Bring a large pot of water to a boil. Prepare a bowl of ice water and set aside.
• When the water is boiling, add the beet cubes to the pot. Cook for 3 to 4 minutes.
• Immediately transfer the blanched beets to the bowl of ice water to stop the cooking process. Let them sit for about 5 minutes.
• Drain the beets and pat dry.
• Spread them out on a baking sheet and transfer to the freezer. Keep them there for about an hour or so until they are frozen solid.
• Transfer the frozen beet pieces to a freezer bag or container. Seal tightly, label, and keep in the freezer for up to 6 months. Use within 3 months for best results.
• Add frozen raw/blanched beets directly to soups (like borscht), curries, or other hot dishes.