Storage: In plastic bag in the refrigerator; do not wash before refrigerating.

Freezing: (1) Wash beets and trim tops, leaving 1/2 inch of stem; (2) Cook beets until tender; (3) Cool then peel beets and cut into slices or cubes; (4) Place in covered airtight containers or heavy-duty freezer bags. Peeling:  Beets can be eaten with skins on or off (they are prettier off). You can peel with a vegetable peeler or you can remove the skins by boiling the beets, remove them from the water, let them cool to the touch and the skins will slide off.  

IDEAS: 1) Roast them whole either wrapped in foil or placed in a baking dish with a lid. Roasting brings out a sweet flavor. Prior to roasting drizzle beets with olive oil and salt & pepper or 2) Add to a salad with balsamic & vinegar or citrus dressing and cheese chunks.


Quick Pickled Beets





3-4 medium size beets
3/4-1 cup sugar
1/2 cup water
1/2 cup white vinegar
1/2 tablespoon pickling spice


Trim greens (if any) and root ends. Wash beets in cool water. Peel the skin with a vegetable peeler.

Cut beets into 1/2 to 1 inch thick cubes, wedges or slices.

In a large pan, boil beets until tender. Drain beets in a colander and let cool. 

In a large pan, bring sugar, water, vinegar and spices to a boil. Place beets in boiling syrup and then reduce heat and simmer for 10 minutes. May be served warm or cold. Store leftovers in refrigerator for no more than 30 days. 

Recipe by Terri Henkels


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