Try to use the frozen beets within 6-9 months for best flavor.
One time, though, a few baggies got shoved in the back of my freezer and I found them a year later. I served them anyway and was shocked that they were still pretty tasty. However, a baggie I found after 1-1/2 years didn’t fare as well and the beets were shriveled and soggy. Of course this was before I had the chalkboard freezer organizer which helps me keep better track of what we have for planning menus and using up food.
- Wash the beets thoroughly and trim the roots and greens off, leaving about an inch of the tops. For even cooking, cut any large beets in half.
- Place the beets in a shallow baking dish and pour in about ¼ cup of water.
- Cover well with foil and bake in a 400 degree oven for 45 minutes to an hour, depending on the size of the beets. To check if they're done, insert a small knife into the thickest parts of the beets. (If there are smaller beets cooking with larger ones, remove the beets as they finish cooking.)
- Cut the rest of the tops and bottoms off and skin the beets by pulling it off with a small knife.
- Cut the beets into chunks or slices and serve right away or freeze for later.
- To freeze for later: Place the beets in a baggie, removing as much air as possible, label and put in the freezer. Use within 6-9 months for best quality.
Note: This popular AOC post was originally published in 2010 and has been updated with all new photos, pinnable image, formatting and printable recipe for your convenience.
Other Vegetables You Can Freeze: