How to Roast Beets and Easily Freeze Them For Later
Easy method for how to roast beets and then freeze them to preserve to use for salads, sides, and more.
Servings: 4 freezer containers
Calories: 35kcal
Ingredients
- 8 medium to large beets*
- ¼ cup water
Instructions
- To Roast: 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 13x9-inch baking dish and pour in about 1/4 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 or other freezer container, removing as much air as possible, label and put in the freezer. Use within 6-9 months for best quality, or up to a year.
Notes
*You can use any amount of beets you want - for smaller amounts use a smaller pan, for larger a larger pan or two pans.
To Thaw: Defrost in the fridge or in a bowl of warm water – it doesn’t take much. Then use cold in salads or gently warm as you'd like (similar to refrigerated cooked beets you can buy in the stores).
Note: While you could dry roast the beets by peeling while raw and roasting on a baking sheet like potatoes, that tends to dry them out more and they don't freeze as well.
Nutrition
Serving: 1beet | Calories: 35kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 64mg | Potassium: 267mg | Fiber: 2g | Sugar: 6g | Vitamin A: 27IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 1mg
