You can totally go that route—and it’s fun! For freezing, blanch peeled, diced beets for a minute, then plunge into ice water. Pack them in freezer bags, and you’ll have instant salad or soup cubes.
Canning works too, but it’s a bit more involved. Pickled beets? Game-changer. They turn into tangy, magenta jewels that jazz up any cheese board or burger.
But Wait—There’s More!
You can also dehydrate beets into crunchy chips. Slice them thin, toss with salt and olive oil, then dry at a low temp. The result? A snack that’s way better than potato chips (and way more colorful).
Or try fermenting them. Beet kvass—a fizzy, probiotic drink—is tiny effort for huge payoff. Just chop beets, pack in a jar with salt water, and wait a week. Your gut will thank you.
