How to Roast Beets and Easily Freeze Them For Later

Step 1

To Roast: Wash the beets thoroughly and trim the roots and greens off, leaving about an inch of the tops. For even cooking, cut any large beets in half.

Step 2

Place the beets in a shallow 13x9-inch baking dish and pour in about 1/4 cup of water.

Step 3

Cover well with foil and bake in a 400 degree oven for 45 minutes to an hour, depending on the size of the beets. To check if they're done, insert a small knife into the thickest parts of the beets. (If there are smaller beets cooking with larger ones, remove the beets as they finish cooking.)

Step 4

Cut the rest of the tops and bottoms off and skin the beets by pulling it off with a small knife.

Step 5

Cut the beets into chunks or slices and serve right away or freeze for later.

Step 6

To freeze for later: Place the beets in a baggie or other freezer container, removing as much air as possible, label and put in the freezer. Use within 6-9 months for best quality, or up to a year.