Recipe developer and big root vegetable fan at Crave The Good. Disciple of the No Carb Left Behind movement.
Scrub and trim beet stems to 1 1/2". Place in a large roasting pan, toss with a drizzle of olive oil, and cover with a lid or tin foil.
Roast beets at 400 f until easily pierced with a fork.
Remove cooked beets from roasting pan and run under cold water while rubbing to easily remove the skins.
Depending on how you plan on using your beets, prepare them for the freeze. Slices, dices, and even whole small beets are great from the freezer.
Fill up freezer friendly bags with cooked and prepared beets. I usually add a 1 meal portion for my family to each bag. Then either vacuum seal or close the bag.
Once bagged and sealed, transfer your beets to the freezer - they should last around 6 months - unless vacuum sealed, then they'll last 12.
To eat cold: allow the beets to thaw at room temperature for a few hours, or in the fridge overnight. To eat hot: heat the beets in the microwave in a microwave safe dish