Freezing beets

Yield: 1 servings

Measure Ingredient
1¼ pounds To 1-1/2 lb without tops Makes 1 pint


1. Choose young, tender, evenly colored beets no more than 3 inches in diameter.

2. Remove tops, leaving ½ inch of stem. Wash.

3. Cook in boiling water to cover, 25 to 30 minutes for small beets; 45 to 50 minutes for medium.

4. Cool and slip off skins. Leave whole or slice, cube, or dice.

5. Pack into containers. Seal, label, and freeze.

6. Cook frozen beets just until heated through.

Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995 Submitted By DOROTHY FLATMAN On 09-29-95

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