Beetroot (Beta vulgaris) impresses with its earthy, spicy aroma. The tuber can be stored in the refrigerator for about three weeks. Beets will keep much longer if you freeze them.
In a nutshell
- Freeze beets only when cooked
- peel only after cooking
- fill in portions
- Can be stored in the freezer for up to eight months
Utensils needed
To freeze beetroot, also known as beetroot, you need the following:
- Beetroot (fresh from the garden)
- soft (vegetable) brush
- kitchenknife
- large pot with lid
- water
- Roulade needle or skewer
- colander
- freezer bags or plastic containers
- disposable gloves
Instructions for freezing
Beetroot you should only freeze in cooked form, never raw.
1. Clean tubers
So that the beetroot does not bleed out during cooking, the leaves and skin are not removed. However, you should clean the tubers:
- Carefully remove soil residue with a soft brush
- Be careful not to damage the shell
- Cut back foliage to a minimum
2. Put in the pot
In the second step, put the cleaned tubers in the pot. Then fill it up with cold water until the beets are half covered.
Tip: Use an older pot if the tubers bleed unexpectedly.
3. Bring to a boil
- Cover the pot with the lid
- bring to a boil on high
- Cover the pot only halfway
4. Cooking
- Now reduce the heat by half
- Boil tubers for 30 to 60 minutes
5. Carry out a cooking test
To make sure the beets are al dente, do a cooking test. To do this, poke the tuber with a roulade needle or a skewer. If there is no resistance, the beetroot is done. Alternatively, you can also lift a larger tuber out of the pot. If it feels soft when you press it, it's done cooking.
Tip: Be patient with the cooking test. Because every sting makes it easier for the tubers to bleed out.
6. Strain
If the tubers are al dente, you can strain them. Then rinse the beets with cold water.
7. Peel
Since it is unavoidable that you get red fingers when peeling, you should put on disposable gloves beforehand. Now hold the tubers under cold running water. The shell is so easy to pull off. For stubborn spots, you can also use a small kitchen knife to peel away.
Tip: Since the juice will come out when peeling the tubers, you should protect your clothes with an apron and roll up your sleeves.
8. Prepare to freeze
Once the beetroot has cooled down, you can prepare it for the freezer. Whether you cut the tubers or freeze them whole is up to you. If you want to prepare a salad later, it is advisable to cut them into slices, for example. If the beets are used as a vegetable, you can cut them into small cubes now.
Tip: Leave the disposable gloves on until the beets are in the freezer or freezer.
9. Bottle and freeze
Finally, place the beets in the plastic jars or freezer bags as needed. With the latter, you should squeeze out the excess air before sealing. This saves space in the freezer. After (or before) label the containers and put them in the freezer.
Notice: After eight months at the latest, you should have used up the tubers, as they then begin to lose their taste and nutrients.
frequently asked Questions
What helps against red spots on hands?Lemon juice is a proven home remedy for red spots on the skin. If some juice stains are particularly stubborn, you don't have to worry. They disappear after a few days.
Can I also freeze bought, cooked beetroot?Yes, that is possible. However, since these tubers only last a few days in the refrigerator, you should put them in the freezer as fresh as possible. Since they are already cooked, all you have to do is portion and bag the vegetables.
According to what instructions do I defrost the beets?There are no special instructions for thawing. To do this, proceed as you would any other vegetable. Since the tubers are already cooked, it doesn't take long for them to thaw. As with further processing, make sure that no juice escapes on the work surface. Because this can lead to unsightly stains.