How to Freeze Beets

1. Trim & wash – Cut off the greens, leaving about 1 inch of stem and the root intact. Scrub well.
2. Cook whole – Boil until fork-tender, usually 25–50 minutes depending on size.
3. Cool & peel – Transfer to cold water. Once cool enough to handle, the skins should slip off easily.
4. Cut – Slice, dice or leave very small beets whole, depending on how you’ll use them later.
5. Freeze – Spread them on a baking sheet in a single layer and freeze until firm. This keeps the pieces from freezing into one big block.
6. Pack & store – Transfer to freezer bags or airtight containers, remove as much air as possible, label and freeze.

Homestead Tip: Freeze them in recipe-sized portions. They’re then ready to pull out for borscht, roasted beet dishes, sides or salads throughout fall and winter.