Okay, but what if you’re like me and you bought a bag of beets, then immediately forgot about them for three weeks? Don’t panic. You can freeze beetroot—but only if you cook it first. Raw beets turn into a mushy, icy, sad mess in the freezer.
How To Store Fresh Beets Out Of The Garden - Garden Likes
Roast or boil them until tender, let them cool, then slip the skins off (they’ll slide right off like a little purple glove). Chop or slice, then freeze in a single layer on a tray. Once they’re solid, toss them into a zip-top bag. Boom—instant additions to soups, salads, or dips for months.
A Word on Pickling (Because, Why Not?)
Let’s be honest: pickled beets are the dark horse of the vegetable world. If you’ve got a glut, pickle them. It’s absurdly easy—vinegar, water, sugar, salt, and maybe some dill or cloves.
Not only do they last for months in the fridge, but they also become this tangy, sweet, weirdly addictive snack. Plus, they make your fridge look like a jar of alien jewels. Science? Magic? Who cares.
