Beets are a root vegetable recognized by its deep red color. They are rich in folate and high in fiber. Freeze fresh beets to preserve their flavor for post-harvest eating. Raw beets do not freeze well, so allow time to boil them before freezing.
Remove the beet greens from the root bulbs. Set them aside to prepare later or dispose of them. Thoroughly rinse the beets to remove any excess dirt and soil.
Fill a large kettle half full of water and place it on the stove over high heat to boil.
Place the beets into the boiling water and cook until tender. Small beets may take 25 to 30 minutes to cook; allow 45 to 50 minutes for large beets. .
Fill a bowl with cold water and ice.
Using the slotted spoon, move the beets from the pot to the ice water to cool.
Carefully peel the skin from the beets, and cut off the roots and stems.
Slice or dice the beets and lay them in a single layer on a baking sheet. Place the baking sheet into the freezer.
Remove the pan from the freezer after about an hour. Store the frozen beets in a plastic freezer bag or freezer container for up to one year.