The tops of beets can be sauteed, blanched and frozen, or used in a salad.
To store greens:
Cut beet greens from their roots. Keep dry, unwashed greens in a sealed plastic bag in the refrigerator up to 1 week.
To prep greens:
Wash leaves in basin of lukewarm water to remove grit. Remove the thicker stems. Cut into appropriately sized pieces, depending on use.
To freeze greens:
Blanch washed beet greens for 2-3 minutes in hot boiling water. Immediately dunk in cold ice water to stop the cooking process. Then drain and pack into airtight containers. Freeze them in “balls” on a cookie sheet; then pop them into a Ziploc for the perfect portion.
Get our FREE Vegetable Storage Guide
Do you want more storage tips?
Download our illustrated guide about how to store, how to prep, how to use,
and how to freeze more than 40 fruits and vegetables.