Beet greens are a nutritious yet often overlooked part of the beetroot plant that can add vibrant flavor to meals throughout the year. Instead of discarding these leafy tops many home gardeners and food enthusiasts are discovering the benefits of preserving them through freezing.
Freezing beet greens is a straightforward process that involves washing cutting blanching and properly storing the greens in airtight containers or freezer bags. When done correctly frozen beet greens maintain their nutritional value and can last up to 12 months in the freezer.
Understanding the proper freezing technique ensures these vitamin-rich greens stay fresh and ready to enhance soups stews and sautés long after the growing season ends. The process requires minimal equipment and transforms surplus greens into a convenient ready-to-use ingredient.
“1. Wash and trim leaves
Separate beet greens from the beetroot by cutting 1 inch above the root base. Remove any discolored yellow or brown leaves from the bunch. Inspect each leaf thoroughly, discarding those with holes or insect damage.
Place the greens stem-side up in the sink under cold running water. Spray thoroughly to eliminate:
- Soil particles
- Sand residue
- Surface debris
- Hidden insects
Trim the tough stems using sharp kitchen scissors, leaving a small portion attached to the leaf. Stack the cleaned leaves in manageable portions for easier handling during the blanching process.
| Washing Step | Duration | Water Temperature |
|---|---|---|
| Initial rinse | 30 seconds | Cold |
| Deep cleaning | 1-2 minutes | Cold running |
| Final rinse | 15-20 seconds | Cold |
The cleaned leaves remain crisp when processed immediately after washing. Store briefly in a colander if immediate processing isn’t possible.
2. Remove thick stems
Thick stems from beet greens create tough textures that don’t freeze well. Separate the leafy parts from the stems by holding the leaf in one hand and pulling the stem away with the other. A sharp knife removes any remaining tough stem portions at the base of each leaf.
Here’s what to look for when removing stems:
- Main stems: Remove the thick central rib running through each leaf
- Secondary stems: Cut away any woody side branches
- Tough portions: Trim any fibrous sections near the leaf base
- Discolored areas: Remove any yellowed or brown stem segments
The tender leaf portions remain intact after stem removal, preserving the most nutritious parts for freezing. Place the trimmed leaves in a clean colander while processing the remaining greens.
Pro Tip: Stack several leaves together and remove multiple stems at once to speed up the process. The removed stems work well in compost bins or can be chopped finely for immediate cooking.
3. Dry thoroughly
Proper drying prevents ice crystals from forming during freezing. Place the blanched beet greens in a single layer on clean kitchen towels or paper towels. Pat the greens gently with additional towels to remove surface moisture. For optimal results, use a salad spinner to remove excess water first, then finish with towel drying.
Quick drying tips:
- Shake excess water vigorously in a colander
- Spin in 30-second intervals until water stops collecting
- Change towels if they become saturated
- Air dry for 5-10 minutes after towel drying
Important: The greens must be completely dry before freezing. Any remaining moisture leads to freezer burn which diminishes both texture quality during thawing.
| Drying Method | Time Required | Effectiveness |
|---|---|---|
| Salad Spinner | 2-3 minutes | Excellent |
| Towel Only | 5-7 minutes | Good |
| Air Drying | 15+ minutes | Fair |
4. Pack in freezer bags
Pack the cooled blanched beet greens in freezer-safe plastic bags or containers. Remove excess air from freezer bags by pressing gently from bottom to top before sealing. Creating portion-sized packages allows for easy meal planning – 1 cup servings work well for most recipes.
Store the packed greens flat in a single layer to:
- Allow quick freezing
- Prevent clumping
- Make it easier to break off portions
- Save freezer space
Label each package with:
- Contents
- Date of freezing
- Portion size
For optimal storage:
- Use heavy-duty freezer bags
- Double-wrap if using regular plastic bags
- Leave 1/2 inch headspace in rigid containers
- Compress bags flat to remove air pockets
Place packed greens in the coldest part of the freezer (-0°F/-18°C) for maximum preservation. When stored properly, frozen beet greens maintain quality for up to 12 months.
5. Remove air and freeze
“
Pack the cooled beet greens into freezer-safe bags, squeezing out excess air to prevent freezer burn. Stack the greens in portion-sized layers, separating them with wax paper for easy removal. Press firmly on each bag from bottom to top to remove trapped air pockets before sealing.
Label each package with:
- Contents
- Freeze date
- Portion size
Place the bags flat in the freezer until completely frozen, then stack them vertically to save space. Store frozen beet greens at 0°F (-18°C) in these locations:
- Back of the freezer
- Bottom drawer
- Away from the door
- Double-bag if using regular freezer bags
- Leave 1/2 inch headspace in rigid containers
- Use vacuum sealing for longest storage life
- Keep bags flat during initial freeze
Properly packed and frozen beet greens maintain quality for 10-12 months when stored at consistent temperatures. Remove only the portions needed, returning unused greens to the freezer immediately.
