How to freeze beet tops for the winter: ideas for vitamin preparations

Beet tops are a very healthy and tasty addition to the menu. To preserve beet tops for the winter, you need to freeze them. In the freezer, vitamin petioles retain their color, aroma and taste.

Choosing tops

For long-term storage, you need to select young beet stalks. As they grow, the leaves and shoots become tough and less useful, since their main task is to nourish the root crop.

Leaves and stems should not be wrinkled or deformed. Inspect them to make sure there are no pests.

How to freeze: recipes

The rules for freezing beet tops are very simple. Prepare containers that can withstand low freezer temperatures: plastic containers, freezer bags, or ziploc bags. If possible, use the blast freezing function and a temperature no higher than -18 degrees. The lower, the more useful the product will remain.

How to freeze beet tops:

1. Cut off the shoots and rinse them thoroughly in running water to remove all dirt.
2. After washing, the tops must be dried thoroughly. Spread the leaves in a thin layer on a waffle towel and blot with napkins if necessary.
3. Now you need to separate the leaves and petioles with a knife.
4. Experienced housewives recommend finely chopping the tops. The leaves are in strips, the petioles are in small cubes.
5. Different packaging is used to store petioles and leaves, but this is not necessary.
6. Place the tops in small portions, leaves and stems separately.The portion should be such that it is convenient to use at one time. For example, about 50-100 g of product is enough for a pot of soup.
7. Beet leaves cannot be re-frozen.
8. Squeeze the air out of the bags and tie tightly. Use lids on containers.
9. Done, all that remains is to send the greens for storage. To avoid forgetting, label all packages indicating the part of the tops and the date of freezing.
10. It is better to use a separate chamber for storing vegetables and herbs. Meat and meat, as well as fish semi-finished products will affect the smell of the products and they will become tasteless.

Advice
Beet tops are added to mixtures with different types of herbs: parsley, dill, green onions, etc. Just finely chop everything, and the vitamin dressing is ready. Preparation for borscht is also popular: chop all the necessary vegetables (tomatoes, carrots, onions, peppers), mix and pack into bags. When the time comes, simply add the freezer to the broth. This trick is a great time saver.

Tip from purity-en.htgetrid.com magazine: sometimes you come across very rough beet tops. To give them a pleasant consistency, pour boiling water over them after washing.

Try to eat healthy tops for 10 months. The maximum shelf life is 1 year.

There are no special rules for defrosting. Simply remove the tops from the bags and use in salads, appetizers, vinaigrettes, stews, soups and a variety of toppings. If you throw the pieces directly into the broth or into the frying pan without waiting for them to thaw, the result will be tastier. The tops boil quickly, so they are added to the dish at the last stages.

Don’t throw away the beet tops - wash, chop and place in the freezer. All winter you are guaranteed to have a fragrant, healthy and appetizing dressing for soups and main courses.