HOW TO FREEZE BEETROOT
Cook beetroot before freezing .
Always cook beetroot whole - don't top and tail them for cooking because the colour will 'bleed' affecting the taste and appearance of the beetroot and probably staining every surface they touch!
First chop of the stalk to about 3 cm (just over an inch) long and wash carefully in cold water avoiding damage to the skin of the beetroot. Prior to freezing, the beetroot should be cooked.
Beetroot can be cooked by boiling, baking or or microwaving. To boil beetroot, place them in boiling water (just enough to ensure they are covered) and boil for 50 minutes (a little more if the beetroot is large). To bake beetroot, preheat the oven to 150°C / 300°F / Gas Mark 2, individually wrap them in foil, place them on a baking tray and bake in the oven for between 1 to 3 hours depending on the size. Turn the beetroot halfway through the cooking process. Beetroot are cooked when the skin scrapes away easily. To microwave, place a beetroot in a bowl and add 2 tablespoons of water. Microwave for 8 to 10 minutes (depending on size) turning halfway through the cooking time.
Once soft, drain and let it cool. Then slip off the skin, the stalks and the root end. You can freeze them whole, sliced, cubed, or quartered, place in a freezer bag separating usable portions with cling film. Place the labelled and dated bag in the freezer. They will keep for 3 months in a standard freezer.