Maybe you bought a whole farm share and your fridge is screaming for mercy. Freezing is an option, but here’s the catch: raw beets turn mushy when thawed. That’s because they’re full of water that forms ice crystals and breaks down cell walls. The fix? Blanch them first. Boil or steam whole beets until just tender (about 20–30 minutes), then plunge them into an ice bath to stop the cooking. Peel off the skins—they’ll slip right off like a wetsuit—and slice or cube the flesh.
Pack them in freezer bags, squeeze out all the air, and you’ve got golden nuggets ready for soups or roasting later. They’ll keep for eight to twelve months. It’s like hitting the pause button on beet season.
Storing Beets In The Fridge: Easy Tips For Freshness And Longevity
