The Ultimate Guide to Preserving Beetroot: Delicious Ways to Enjoy Your Harvest All Year Round

Beetroot, with its vibrant color, earthy flavor, and impressive nutritional profile, is a garden staple for many. However, the harvest season can be bountiful, leaving you with more beets than you can possibly consume fresh. Luckily, there are several excellent methods for preserving beetroot, allowing you to enjoy its goodness long after the growing season ends. This comprehensive guide will walk you through the most effective techniques, providing detailed steps and helpful tips for each method. Get ready to extend the beetroot bounty!

Why Preserve Beetroot?

Before diving into the ‘how,’ let’s consider the ‘why.’ Preserving beetroot offers numerous advantages:

• Reduces Food Waste: Avoid throwing away excess produce by preserving it for later use.
• Extends the Harvest: Enjoy the taste and nutrition of fresh beetroot throughout the year, not just during harvest season.
• Cost-Effective: Preserving your own produce can save money on grocery bills.
• Convenience: Having preserved beetroot on hand makes meal preparation quicker and easier.
• Variety: Different preservation methods result in diverse flavors and textures, adding variety to your cooking.

Methods for Preserving Beetroot

There are several effective ways to preserve beetroot, each with its own unique characteristics and benefits. Here’s a detailed look at the most popular methods:

1. Pickling Beetroot

Pickling is a classic method that not only preserves beetroot but also enhances its flavor. The acidity of the brine creates a tangy taste that complements many dishes.

Ingredients:

• 1 kg (about 2.2 lbs) beetroot, washed and scrubbed
• 500ml (2 cups) vinegar (white, apple cider, or red wine vinegar work well)
• 250ml (1 cup) water
• 100g (½ cup) granulated sugar
• 2 teaspoons salt
• Optional spices: 1 teaspoon mustard seeds, ½ teaspoon peppercorns, 2-3 bay leaves, a few cloves

Equipment:

• Large saucepan
• Sterilized glass jars and lids
• Tongs or jar lifter

Instructions:

1. Prepare the Beetroot: Cut the beetroot into slices, cubes, or wedges, depending on your preference. You can also leave small beetroot whole.
2. Cook the Beetroot: Bring a large pot of water to a boil. Add the beetroot and cook until they are tender but not mushy. This usually takes 20-30 minutes for smaller pieces and up to an hour for whole beetroot. Test for doneness by piercing with a fork; it should go in easily but still have some resistance. Drain the cooked beetroot and allow them to cool slightly.
3. Prepare the Brine: While the beetroot is cooking, combine the vinegar, water, sugar, and salt in a saucepan. Add any optional spices if desired. Bring the mixture to a boil, stirring until the sugar and salt are dissolved. Reduce the heat and simmer for 5 minutes.
4. Pack the Jars: Pack the cooked beetroot into the sterilized jars, leaving about 1-2cm (½-1 inch) of headspace at the top. Pour the hot brine over the beetroot, ensuring that they are completely submerged. Gently tap the jars to remove any air bubbles.
5. Seal the Jars: Wipe the rims of the jars with a clean cloth and place the lids on tightly. If using two-piece lids, tighten the ring.
6. Process the Jars (Optional): For long-term storage, you can process the jars in a boiling water bath. Place the filled jars in a large pot with enough boiling water to cover them by at least 2cm (1 inch). Bring the water back to a boil and process for 10-15 minutes (adjust processing time based on altitude and jar size – consult a reliable canning guide for specific times). Carefully remove the jars from the water and allow them to cool completely. You should hear a ‘pop’ as the jars seal, indicating proper processing.
7. Cool and Store: Let the jars cool completely at room temperature. Store in a cool, dark place. Once opened, store in the refrigerator. Pickled beetroot can last for several months or even a year if properly sealed and stored.

Tips for Pickling:

• Use high-quality vinegar for the best flavor.
• Adjust the sugar and salt to your taste preference.
• Experiment with different spices to create your own unique flavor profile.
• Ensure all equipment is thoroughly sterilized to prevent spoilage.
• If you do not want to process the jars in boiling water bath, store the pickled beetroot in the fridge, and consume them in a few weeks.

2. Freezing Beetroot

Freezing is a simple and effective method for preserving beetroot without significantly altering its flavor or texture. It’s ideal for beetroot you plan to use in cooked dishes.

Ingredients:

• Fresh beetroot, washed and scrubbed

Equipment:

• Large saucepan
• Knife or peeler
• Freezer bags or airtight containers
• Slotted spoon or colander

Instructions:

1. Prepare the Beetroot: Wash and scrub the beetroot thoroughly. You can peel them if you prefer, although the skin is edible and provides nutrients. Cut the beetroot into the desired size: slices, cubes, or wedges.
2. Blanch the Beetroot: Bring a large pot of water to a boil. Add the chopped beetroot and blanch them for 3-5 minutes. Blanching helps to stop the enzyme action that can cause deterioration in quality and helps them retain their color and texture. Blanching time will depend on the size of the pieces, make sure they are slightly tender but not completely cooked.
3. Cool Rapidly: Remove the blanched beetroot from the boiling water using a slotted spoon or colander and immediately plunge them into a bowl of ice water. This process, known as ‘shocking’ or ‘ice bath,’ will halt the cooking process and help retain their color and texture. Let them sit in ice water for 3-5 minutes.
4. Drain and Dry: Drain the beetroot thoroughly and pat them dry with a clean kitchen towel or paper towels. Removing as much moisture as possible before freezing will prevent ice crystals from forming and improve the texture after defrosting.
5. Freeze the Beetroot: Spread the dried beetroot in a single layer on a baking sheet lined with parchment paper. Place the baking sheet in the freezer for a few hours until the beetroot are frozen solid. Once frozen, transfer them to freezer bags or airtight containers, removing as much air as possible to prevent freezer burn.
6. Label and Store: Label the freezer bags or containers with the date and content. Store the beetroot in the freezer for up to 8-12 months.

Tips for Freezing:

• Blanching is essential for preserving the quality of frozen beetroot.
• Ensure the beetroot is completely dry before freezing to prevent ice crystals.
• Freezing in a single layer on a baking sheet prevents clumping and makes it easier to measure out portions later.
• Use airtight containers or freezer bags to protect the beetroot from freezer burn.

3. Canning Beetroot

Canning is a great way to preserve beetroot for long-term storage at room temperature. It involves processing sealed jars in a pressure canner or boiling water bath. Due to the low acidity of beetroot, it is safest to use a pressure canner to avoid the risk of botulism. This is not recommended for beginners, please follow reliable instructions for canning. For safety reasons, I will describe how to can beetroot in a pressure canner.

Ingredients:

• Fresh beetroot, washed and scrubbed
• 1 teaspoon salt per quart of beetroot
• Water (hot and clean)

Equipment:

• Pressure canner
• Canning jars and lids (new lids should be used)
• Large saucepan
• Jar lifter
• Kitchen tongs
• Bubble remover or non-metallic spatula

Instructions:

1. Prepare the Beetroot: Wash and scrub the beetroot thoroughly. You can peel them if you prefer, but it’s not necessary. Cut the beetroot into ½-inch to 1-inch cubes or slices or leave small beetroot whole.
2. Boil the Beetroot: In a large pot, boil beetroot for about 15 minutes until they start to soften, it will make it easier to pack them into jars.
3. Sterilize Jars and Lids: Wash canning jars and lids with warm soapy water, then rinse well. Prepare according to the manufacturer’s instructions. Keep the jars hot before filling them. Place the new flat lids in simmering hot water.
4. Fill Jars: Pack the hot beetroot into the hot jars, leaving 1 inch of headspace. Add ½ teaspoon of salt per pint or 1 teaspoon of salt per quart of beetroot.
5. Add Water: Fill the jars with boiling water, leaving 1 inch headspace.
6. Remove Air Bubbles: Run a bubble remover or non-metallic spatula along the inside of each jar to remove any trapped air bubbles. Recheck headspace and add more water if necessary.
7. Wipe Rims and Apply Lids: Wipe the rims of the jars with a clean, damp cloth and place the lids and rings onto the jars. Screw the rings on finger-tip tight. Do not overtighten.
8. Process in a Pressure Canner: Place the jars in the pressure canner, adding the amount of water directed by the manufacturer, usually 2-3 inches. Lock the lid and bring the canner to the correct pressure according to your altitude and the size of your jars. Process pint jars for 30 minutes and quart jars for 35 minutes at 10 lbs of pressure if you are 0-1000 feet above sea level, increase the pressure for higher altitudes according to canning guidelines. Consult a reliable source for canning for accurate pressure and processing time.
9. Cool Canner and Remove Jars: Turn off the heat and allow the pressure canner to cool down naturally until the pressure is completely released, the lid is safe to open, and the safety valve is lowered. Remove the jars with a jar lifter and place them on a towel-lined surface. Let them cool down undisturbed for 12 to 24 hours.
10. Check Seals: After cooling, check the seals by pressing down on the center of each lid. If it doesn’t flex or move, the jar is properly sealed. Unsealed jars should be refrigerated and eaten promptly or reprocessed with a new lid.
11. Label and Store: Label the sealed jars with the contents and the canning date. Store in a cool, dark, and dry place for up to a year.

Tips for Canning:

• Always follow tested and reliable canning recipes. Using unproven recipes can lead to spoilage or, even worse, botulism poisoning.
• Pressure canning is essential for low-acid foods like beetroot to prevent botulism.
• Use new lids each time to ensure a proper seal.
• Be sure to vent the pressure canner before processing to remove trapped air.
• Adjust processing time and pressure according to your altitude.

4. Dehydrating Beetroot

Dehydrating beetroot is another excellent method, transforming them into crunchy, flavorful snacks or ingredients for soups and stews. It concentrates the flavor and extends shelf life considerably.

Ingredients:

• Fresh beetroot, washed and scrubbed

Equipment:

• Food dehydrator
• Knife or mandoline slicer
• Optional: Bowl with lemon juice and water

Instructions:

1. Prepare the Beetroot: Wash and scrub the beetroot thoroughly. Peel them if desired, although the skin is edible. Slice the beetroot into thin, even slices, about 1/8 to ¼ inch thick. A mandoline slicer works well for this purpose.
2. Optional Pre-treatment: To help prevent discoloration, you can dip the slices in a mixture of water and lemon juice (1 tablespoon of lemon juice per cup of water) for a few minutes. Drain well.
3. Arrange on Dehydrator Trays: Arrange the beetroot slices in a single layer on the dehydrator trays, ensuring there is space between slices for proper airflow. Do not overcrowd the trays.
4. Dehydrate: Dehydrate the beetroot at 125-135°F (52-57°C) for 6-12 hours, or until they are brittle and completely dry. Dehydrating time can vary depending on the thickness of slices, humidity, and dehydrator model. Check them regularly and rotate trays if needed.
5. Condition the Beetroot: After dehydrating, let the dried slices cool completely, then place them in a large glass jar or airtight container, making sure the container is not filled to the top. Check the container daily for any signs of condensation. If condensation appears, return the beetroot slices to the dehydrator for a little while longer. When no moisture is evident, the dehydrated beetroot is properly conditioned and safe to store.
6. Store: Store the dried beetroot in airtight containers in a cool, dark, and dry place. Properly dehydrated beetroot will last for several months.

Tips for Dehydrating:

• Uniform slices will ensure consistent drying.
• Pre-treatment with lemon juice can help prevent discoloration.
• Monitor the drying process carefully to ensure the beetroot is completely dehydrated.
• Properly conditioned beetroot will ensure longer shelf life.
• Store dehydrated beetroot in a dark and airtight container, do not store them in direct light.

5. Lacto-Fermenting Beetroot

Lacto-fermentation is a traditional method that uses beneficial bacteria to preserve food while also adding a tangy, complex flavor. Fermented beetroot is a delicious and probiotic-rich addition to your diet.

Ingredients:

• Fresh beetroot, washed and scrubbed
• 2-3% salt (based on the weight of the beetroot and water)
• Filtered water
• Optional flavorings: garlic cloves, ginger, spices (dill, caraway seeds, mustard seeds, etc.)

Equipment:

• Glass jar(s)
• Fermentation weight (or a small glass jar that fits inside)
• Optional: Air lock
• Knife or grater

Instructions:

1. Prepare the Beetroot: Wash and scrub the beetroot. You can peel them if desired. Slice, chop, or grate the beetroot as desired.
2. Prepare the Brine: Weigh your beetroot and then calculate 2-3% salt. For example, if you have 1 kilogram of beetroot, you’ll need 20-30 grams of salt. In a clean container, mix the salt with filtered water to completely submerge the beetroot (usually, 2-3 cups of water). Stir to dissolve the salt completely.
3. Pack the Jar: Pack the prepared beetroot tightly into the clean glass jar, leaving some headspace at the top. Add any optional flavorings, such as garlic or ginger.
4. Add the Brine: Pour the saltwater brine over the beetroot, ensuring that all the beetroot is submerged. There needs to be at least 1 inch of brine covering the beetroot, to prevent them from molding.
5. Use a Fermentation Weight: Place a fermentation weight or a small glass jar inside the jar to keep the beetroot submerged in the brine. If you don’t have a fermentation weight, you can use a small glass jar filled with water to keep the vegetables under the brine.
6. Ferment: Cover the jar with a lid or an airlock, but do not screw it on tightly (use an airlock for best results). If using a regular lid, ensure it’s not fully sealed as you will need some air to escape as the fermentation process gets started, otherwise your glass jar could explode. Set the jar in a cool, dark place to ferment. The ideal temperature for fermentation is 65-75°F (18-24°C).
7. Burp the jar: If you do not use an airlock, make sure to burp the jar every day by gently opening the lid to release the built-up gasses.
8. Taste and Store: Ferment for 3-10 days, tasting periodically. Once you are happy with the flavor, transfer the jar to the refrigerator, this will slow down the fermentation process. The beetroots will become more sour over time, so it’s best to refrigerate them at the desired tartness level.

Tips for Fermenting:

• Use filtered water to avoid any chlorine or chemicals that can hinder fermentation.
• Always keep the beetroot submerged in the brine to prevent mold.
• The warmer the environment, the faster the fermentation process.
• Start tasting the beetroots after 3 days to monitor the fermentation progress.
• Do not seal the lid completely while fermenting to prevent the build up of gases which could cause the glass jar to explode.
• Fermented beetroot can last for several months in the refrigerator.

Using Your Preserved Beetroot

Now that you’ve preserved your beetroot, you can enjoy them in various ways. Here are a few ideas:

• Pickled Beetroot: Enjoy it as a side dish, add it to salads, or use it as a topping for sandwiches and burgers.
• Frozen Beetroot: Use it in soups, stews, and casseroles. Add them to smoothies for a nutrient boost. Roasted or steamed, frozen beetroots add great flavor.
• Canned Beetroot: Use it in the same way as frozen beetroot, great addition to soups, stews, salads and sides.
• Dehydrated Beetroot: Enjoy it as a crunchy snack, add it to trail mix, or grind it into powder for use in sauces and smoothies.
• Fermented Beetroot: Add it to salads, bowls, or enjoy it as a probiotic-rich side dish.

Conclusion

Preserving beetroot is a fantastic way to make the most of your harvest and enjoy its delicious taste and nutritional benefits throughout the year. Whether you choose pickling, freezing, canning, dehydrating, or fermenting, each method offers a unique way to store and savor this vibrant vegetable. Experiment with different techniques and find your favorite ways to preserve and enjoy beetroot. Happy preserving!