If you bought a bushel and your arms are getting tired, just freeze them. Roast or boil them first, let cool, then chop and freeze on a baking sheet. Once solid, toss the pieces into a freezer bag. They’ll keep for six months and be ready for smoothies, soups, or that moment you decide to become a pickling fanatic at 2 AM.
One warning: frozen beets get a little soft, like a post-yoga body. They’re perfect for blending but not for salad crunch. Adjust your expectations accordingly.
