The earthy taste of beetroot is not for everyone, but it is always healthy. Fresh tubers can be pulled from the local garden soil from July to October. You are welcome to temporarily entrust a few of them to the freezer.

Beetroot should only be frozen when cooked

Long storage time due to freezing

Although beetroot can be stored in the refrigerator for up to four weeks, it is still worth freezing. In sub-zero temperatures, the healthy tuber has a much longer shelf life. In this way, you can enjoy your own harvest for months.

Do not freeze raw

Beetroot is a demanding root when it comes to freezing. It must not be frozen raw, and even quick blanching is not enough. These vegetables must be cooked through before storing in a freezer. Don't worry, she'll still have plenty of healthy ingredients afterwards.

A few tubers and a few kitchen utensils

You can either pluck fresh tubers directly from your garden soil or buy them cheaply on the market in autumn. To prepare them for the frost in the freezer, you need a few more helpful kitchen utensils:

  • Vegetable brush for cleaning
  • sharp kitchen knife
  • large pot with lid
  • suitable freezer containers

Cooking tubers - step by step

  1. Clean the tubers with the vegetable brush from adhering dirt particles.
  2. Place the cleaned beets in a saucepan and fill halfway with cold water.
  3. Bring the water to a boil and then simmer on low for 30 to 60 minutes, depending on size. If the skin comes off easily, the beets are sufficiently cooked.
  4. Peel the cooled bulbs.
  5. Cut the beets into small cubes or slices.

tips

Direct contact with beetroot causes red fingers. You can easily get rid of the unwanted coloration with a little lemon juice.

Portioning, packaging and storing

The intense flavor of these tubers is mostly enjoyed in small amounts. It therefore makes sense to divide the pre-cooked pieces into smaller portions and freeze them separately. Beetroot can also be better stored in the freezer in such a handy package.

Label all containers, whether freezer bags or cans, so that you can identify the contents and check the shelf life at any time.

shelf life and thawing

Beets keep their color and healthy ingredients in the freezer for eight months. Before use, it is only slightly thawed.

Conclusion for fast readers:

  • Freezing: Beetroot tolerates high sub-zero temperatures. The ingredients are preserved, the shelf life is extended
  • Requirement: the tubers must be cooked before freezing and may not be placed in the chest raw
  • Fresh tubers: Harvest directly from your own garden or buy cheaply on the market in autumn
  • Necessary utensils: vegetable brush, sharp kitchen knife, saucepan, freezer container
  • Preparation: Clean the tubers with a vegetable brush
  • Step 1: Put the tubers in a saucepan and cover halfway with cold water
  • Step 2: Depending on the size of the beets, cook the beets for 30 to 60 minutes until the skin comes off easily
  • Step 3: Remove the tubers from the cooking water and let them cool, then remove the skin
  • Tip: You can get red-stained fingers clean with a squeeze of lemon juice
  • Step 4: Cut the beets into bite-sized cubes or slices
  • Portioning: Divide pieces into smaller, consumption-based units and place in separate containers
  • Labeling: Label all containers with contents and date
  • Shelf life: Beets stay healthy and edible for eight months in the freezer
  • Thaw: only slightly thaw beetroot before using

The garden journal freshness ABC

How can fruit and vegetables be stored correctly so that they stay fresh for as long as possible?

The garden journal freshness ABC as a poster:

  • as a free PDF file to print out yourself

Category:

Vegetable garden