My husband and I love fresh garden beets (our boys…not so much—LOL!). If you’re a beet lover too, we hope you’ll enjoy these tips for making the most of your beet harvest. From preserving your beets for later use to cooking with every part of the plant, there’s no need for anything to go to waste.
If you’re looking for a delicious way to enjoy your harvest, be sure to visit our Recipes section for our family’s favorite Pennsylvania Dutch Red Beet Eggs recipe—a longtime favorite in our home!
How to Preserve Fresh Beets
If you’ve grown more beets than you can use right away, freezing is one of the best ways to preserve their flavor, color, texture, and nutritional value. For homegrown beets, blanching before freezing helps maintain their quality and makes them ready to use in soups, stews, casseroles, and side dishes throughout the year.
Option 1: Freeze Raw Beets (Blanching Method)
This method is ideal if you plan to cook your beets later.
- Wash and peel the beets.
- Cut them into cubes or slices.
- Blanch in boiling water:
- Cubes or slices: 3–5 minutes, depending on size.
- Immediately transfer the beets to ice water for the same amount of time.
- Drain thoroughly and pat dry.
- Spread the pieces on a baking sheet and freeze until solid (flash freezing).
- Transfer to freezer bags or airtight containers, removing as much air as possible.
Benefits:
- Excellent for cooking later.
- Helps retain nutrients, flavor, and color.
- Prevents pieces from sticking together.
Option 2: Freeze Cooked Beets
If you prefer beets that are ready to use after thawing, this method produces the best texture.
- Wash the beets thoroughly, leaving about 1 inch of stem and the root tip attached.
- Cook until just tender:
- Small beets: 25–30 minutes
- Large beets: 45–60 minutes
- Cool immediately in ice water.
- Rub off the skins.
- Slice, dice, or leave the beets whole.
- Pack into freezer bags or freezer-safe containers, removing as much air as possible before freezing.
Which Method Do We Prefer?
We prefer the blanch-and-freeze method for preserving fresh beets. It’s quicker than cooking the beets first, preserves their flavor and nutrients, and gives us more flexibility when we’re ready to use them in our favorite recipes.
In the next section, we’ll show you how to make the most of your beet greens so nothing from your garden goes to waste!
How to Use Beet Greens (No-Waste Gardening)
Beet greens are often overlooked, but they’re completely edible and delicious. They taste similar to Swiss chard or spinach, with a mild, earthy flavor. If you’re looking for how to use beet greens from the garden, there are many easy and nutritious ways to enjoy them instead of throwing them away.
1. Sauté Beet Greens (Simple & Flavorful)
One of the most popular ways to cook beet greens is to sauté them.
- Wash thoroughly to remove any grit or soil.
- Separate the stems from the leaves.
- Add minced garlic and olive oil or butter to a pan and saute garlic for about 10 seconds
- Cook chopped stems first in olive oil or butter for 3–5 minutes.
- Add the leaves and cook until wilted.
- Add salt to taste and mix well
This is a quick and healthy sautéed beet greens recipe that works as a simple side dish.
“Thou visitest the earth, and waterest it: thou greatly enrichest it with the river of God, which is full of water: thou preparest them corn, when thou hast so provided for it.” Psalm 65:9
Stay rooted my friends 🌱
