Forum home› Fruit & veg
This Forum will close on Wednesday 27 March, 2024. Please refer to the announcement on the Discussions page for further detail.

Raw Beetroot

Elizabeth WinstanleyElizabeth Winstanley Posts: 50
in Fruit & veg
Can I freeze raw beetroot? Has anyone done this successfully, every post I have looked at so far says cook them first.
«1

Posts

  • TheveggardenerTheveggardener Posts: 1,057
    I looked in my how to and what to freeze book and it said to cook, cool and wrap well and freeze freeze whole. I have never done either but others might and could advise you.
  • DovefromaboveDovefromabove Posts: 88,147
    I think if you freeze it raw it’ll go soft possibly mushy. 

    Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.





  • TheveggardenerTheveggardener Posts: 1,057
    Looking in my book most veg need to be cooked first. Dove is right it would go very soft or mushy as it holds a lot of water.
  • Guernsey Donkey2Guernsey Donkey2 Posts: 6,713
    I cook the beetroot as I havest it - so I can cook half a dozen or so depending on the size of them at one time, cool them, wrap and freeze.  They do take 30 minutes or more to cook, so freezing them raw and then just cooking one at a time would be uneconomical.
  • Elizabeth WinstanleyElizabeth Winstanley Posts: 50
    Thanks for the info. Reading my post I realise I have missed out the important bit - I was intending to slice them into Julienne strips first then freeze them. I like them raw in a salad but find that they are usually sold in bunches and that's too many to eat before they deteriorate.
  • DovefromaboveDovefromabove Posts: 88,147
    edited March 2019
    Raw frozen julienne strips would torn to sloshy mush. 

    What we do when we have a bunch of beetroot is have one or two raw in a salad, a couple baked in their skins with a roast or a chop (fantastic with a balsamic glaze or with a yoghurt dressing) and the rest to make a small pot of borscht for a lunch (that freezes well). 
     😊 

    Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.





  • Elizabeth WinstanleyElizabeth Winstanley Posts: 50
    Thanks everyone for your suggestions, looks as if I am going to have to experiment. Don't like cooked or pickled beetroot, I may have to grow a few of my own so I can just use one at a time.
  • DovefromaboveDovefromabove Posts: 88,147
    We grew the golden one ... Boldor for the first time last year ... absolutely delicious raw ... highly recommended 👍 

    Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.





  • Logan4Logan4 Posts: 2,590
    Elizabeth Winstanley said:
    Thanks for the info. Reading my post I realise I have missed out the important bit - I was intending to slice them into Julienne strips first then freeze them. I like them raw in a salad but find that they are usually sold in bunches and that's too many to eat before they deteriorate.
    I can't seem to grow it, so i buy it in bunches. Only use one a week to go with salad,but it keeps well in the salad draw in the bottom of the fridge. If they go soft all i have to do is  soak it in cold water in the fridge for a day.
  • Elizabeth WinstanleyElizabeth Winstanley Posts: 50
    Thanks Logan will have to try that.
Sign In or Register to comment.