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

In vain, some housewives get rid of beet stalks! The tops of this plant are a very useful and pleasant addition to the menu. To save beet tops for the winter, you need to freeze it. In the freezer, vitamin stalks retain their color, aroma and taste.

Choose the tops

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

Leaves and stems should not be wrinkled, deformed. Inspect them, 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, freeze bags, or zip bags. If possible, use the shock freezing function and a temperature of no higher than –18 degrees. The lower, the more useful the product will remain.

How to freeze beet tops:

1. Cut the shoots and rinse them thoroughly in running water so that all the dirt goes away.
2. After washing, the tops must be thoroughly dried. Lay out the leaves in a thin layer on a waffle towel, if necessary, pat dry with napkins.
3. Now you need to separate the leaves and petioles with a knife.
4. Experienced housewives recommend finely chopping the tops. Leaves - in stripes, petioles - in small pieces, cubes.
5. Different packages are used for storing 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 a time. For example, about 50-100 g of product is enough for a soup pot.
7. Beetroots can not be re-frozen.
8. Squeeze the air out of the bags and tie it tightly. Use lids in containers.
9. Done, it remains only to send the greens for storage. In order not to forget, sign all the packages, indicating part of the tops and the date of freezing.
10. To store vegetables and herbs, it is better to use a separate chamber. Meat and meat, as well as fish semi-finished products will affect the smell of products, and they will become tasteless.

Tip
Beet tops are added to the mixture with different types of herbs: parsley, dill, green onions, etc. Just chop everything finely and the vitamin dressing is ready. Also popular is the preparation for borscht: chop all the necessary vegetables (tomatoes, carrots, onions, peppers), mix and pack in bags. When the time comes, just add freeze to the broth. This trick saves a lot of time.

Advice from purity.bigbadmole.com/en/: sometimes very coarse stalks of beet tops come across. So that they find a pleasant consistency, after washing, pour over them with boiling water.

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

There are no special rules for defrosting. Just remove the tops from the bags and use them in salads, appetizers, vinaigrettes, stews, soups and various fillings. If you throw the pieces immediately into the broth or into the pan, without waiting for thawing, it turns out tastier. The tops are quickly boiled, so it is added to the dish in the last stages.

Do not discard the tops from the beets - wash, chop and send to the freezer. All winter you are guaranteed to have a fragrant, healthy and mouth-watering dressing for soups and main dishes.