Long storage time due to freezing
Although the beetroot can be stored in the refrigerator for up to four weeks, freezing is still worthwhile. When the temperature is below zero, the healthy tuber can be kept much longer. So enjoying your own harvest can extend over months.
- Beetroot: cook it and then put it in the freezer!
- The beetroot season: when is it time?
- Storing beetroot - how to do it right
Do not freeze in the raw state
Beetroot is a demanding tuber when it comes to freezing. It must not be frozen raw, and quick blanching is not enough for it. These vegetables must be cooked through in a freezer before storage. Don't worry, you will still have plenty of healthy ingredients afterwards.
A couple of tubers and some kitchen utensils
You can either pluck fresh tubers straight from your garden soil or buy them cheaply on the market in autumn. To prepare you for the frost in the freezer, you will need a few more helpful kitchen utensils:
- Vegetable brush for cleaning
- sharp kitchen knife
- large saucepan with lid
- suitable freezer containers
Cooking tubers - step by step
- Use the vegetable brush to remove any adhering dirt particles from the tubers.
- Put the cleaned beetroot in a saucepan and fill it halfway with cold water.
- Bring the water to a boil and then let the tubers simmer on a low heat for 30 to 60 minutes, depending on their size. If the peel comes off easily, the beetroot is cooked enough.
- Peel the cooled tubers.
- Cut the beetroot into small cubes or slices.
Direct contact with beetroot causes red fingers. You can easily remove the unwanted coloration with a little lemon juice.
Portioning, packaging and storage
The intense taste of these tubers is mostly enjoyed in small quantities. It therefore makes sense to divide the pre-cooked pieces into smaller portion units and freeze them separately. So handily packaged, beetroot can also be stored better in the freezer.
Label all containers, whether freezer bags or cans, so that you can identify the contents at any time and check the shelf life.
Shelf life and thawing
Beetroot keeps its color and healthy ingredients in the freezer for eight months. It is only slightly thawed before use.
Conclusion for quick readers:
- Freezing: Beetroot can withstand high temperatures below zero. The ingredients are retained, the shelf life is extended
- Prerequisite: the tubers must be boiled before freezing and must not be put into the chest raw
- Fresh tubers: harvest directly from your own garden or buy them cheaply at 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: Cook the beetroot for 30 to 60 minutes, depending on the size of the tuber, until the peel 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-colored fingers clean with a squirt of lemon juice
- Step 4: Cut the beetroot into bite-sized cubes or slices
- Portioning: Divide the pieces into smaller, consumption-based units and fill them into separate containers
- Labeling: Label all containers with content and date
- Shelf life: Beetroot stays healthy and edible in the freezer for eight months
- Thawing: Thaw the beetroot lightly before using it again
The garden journal freshness-ABC
How can fruit and vegetables be stored correctly so that they stay fresh as long as possible?
The garden journal freshness ABC as a poster:
- Order here cheaply as an A3 print for your kitchen
- as a free PDF file to print out yourself