Preserving Beetroot

Pickling Beetroot

General preservation or storage guidance

Preparation About 1 hour active, plus jar processing and cooling

This tested beetroot pickle uses cooked, peeled beet slices in measured 5% vinegar brine and requires a full boiling-water-canner process for cupboard storage.

Method

1. For about 8 pints, measure 7 lb (3.2 kg) beetroot, 4 cups vinegar labelled 5% acidity, 1½ teaspoons pickling salt, 2 cups sugar, 2 cups fresh water, 2 cinnamon sticks and 12 whole cloves; 4–6 small onions are optional.
2. Trim beet tops leaving about 2.5 cm of stem and the taproot to limit colour loss. Wash, sort by size and cover similar-sized roots with boiling water; cook until tender, about 25–30 minutes. Drain and discard the cooking liquid.
3. Cool enough to handle, then trim stems and roots, slip off skins and slice beetroot about 6 mm thick. Peel and thinly slice the optional onions.
4. Combine the measured vinegar, salt, sugar and fresh water. Tie cinnamon and cloves in clean cloth and add; bring to the boil. Add beetroot and onions, simmer 5 minutes and remove the spice bag.
5. Pack hot beetroot and onions into hot pint or quart jars, cover with hot vinegar liquid and leave ½ inch headspace. Fit prepared lids and process in a proper boiling-water canner for 30 minutes up to 1,000 ft (305 m), 35 minutes at 1,001–3,000 ft (306–914 m), 40 minutes at 3,001–6,000 ft (915–1,829 m), or 45 minutes above 6,000 ft (1,829 m).
6. Cool jars undisturbed for 12–24 hours and check seals. Refrigerate unsealed jars and any leftovers; refrigerate opened jars. Do not use hot-filling alone or change the vinegar acidity, proportions or processing time.

Freezing Beetroot

General preservation or storage guidance

Preparation About 30 minutes active, plus cooling and freezing

Small and medium beetroot is cooked whole with short tops, then peeled and packed; freezing raw beetroot is not the process described here.

Method

1. Choose young, tender, evenly coloured beetroot. Wash and sort by size; trim leaves, leaving about 1 cm of stem and the taproot attached to reduce colour bleeding.
2. Cover similar-sized roots with boiling water and cook until tender: allow about 25–30 minutes for small beetroot and 45–50 minutes for medium roots.
3. Cool promptly in cold water. When cool enough to handle, peel, trim off the stem and root, then slice or dice.
4. Pack into freezer-safe containers, leaving about 1 cm headspace, or spread pieces on a tray to freeze separately first. Seal and label.
5. Freeze promptly. Use from frozen in cooked dishes; do not refreeze after thawing.

Roasted Beetroot Freezer Portions

Home recipe · fridge or freezer method

Preparation 15 minutes preparation plus cooking and cooling · Makes About 4 side portions

Cooked beetroot portions cooled quickly and frozen for later use. This is a freezer recipe, not a room-temperature preserve.

Ingredients

• 500 g fresh beetroot, washed and peeled and cut into 2 cm cubes
• 1 tbsp rapeseed or olive oil
• ¼ tsp fine salt
• ½ tsp ground cumin

Equipment

• Oven tray or wide lidded saucepan
• Baking paper (if roasting)
• Shallow freezer-safe containers

Method

1. Heat the oven to 200°C (180°C fan), or set a wide saucepan over medium heat. Wash the beetroot, remove damaged parts and prepare it: peeled and cut into 2 cm cubes.
2. Toss with the oil, salt and listed seasoning. Roast in one layer until fully tender and lightly browned, turning once; if using a saucepan, cook with a splash of water and a lid until completely tender.
3. Divide into shallow portions and cool quickly. Refrigerate or freeze within 1–2 hours of cooking.
4. Seal, label and freeze at about −18°C. Use from frozen in cooked dishes or thaw in the fridge.
5. Once thawed, use within 48 hours and reheat until steaming hot throughout if serving hot. Do not refreeze thawed portions.

Cool Storage for Beetroot

General preservation or storage guidance

Preparation About 15 minutes to lift and pack

Sound beetroot roots can be kept for winter use in barely moist sand, protected from drying and frost.

Method

1. Lift firm beetroot before hard frost and handle gently. Use cut, cracked or bruised roots promptly rather than putting them into storage.
2. Twist or cut off the leaves close to the crown, leaving a short stem; brush away loose soil without washing the roots.
3. Place roots in layers in a ventilated box of barely moist sand, keeping them separated. The sand should not be wet enough to drip or pool.
4. Keep the box in a dark, frost-free, cool place. Suitable beetroot may also remain in well-drained ground under protection where winters are mild.
5. Check regularly; remove any soft, mouldy or rotting roots. Wash beetroot just before cooking.