A few times a year I like to make a pasta recipe (here) that has a base of browned butter **swoon**, poppy seeds & beet puree, it’s super simple but really tasty. However, I make most of my dinner plans right before it’s time to eat so I usually don’t feel like waiting for beets to roast. So this year I thought I should just roast a couple batches and freeze them… that should work. So here’s to a tasty experiment!
I took some beets, cleaned them well, chopped off the greens and root, and wrapped them in foil. They were roasted at 350* for an hour and then allowed to cool. Each beet was peeled (the skins slip right off in your fingertips) and then placed on a cookie sheet to freeze. Once frozen I placed them into a bag to store in the freezer. Now I can take out a few beets, puree them and make dinner super quickly. I’m excited to use them in the above pasta recipe, as a soup base or mixed into grain salads. Yum!