As you can see from the date on the plastic bag, this post is a bit late in the offing, but I wanted to share it in case you’re still bringing in beets by the bucketload. Young beet greens—especially from yellow beets—are just as delicious as chard and can be used pretty much interchangeably, so long as you don’t mind some extra pink stains here and there. The key to making beets last in your refrigerator is to cut the tops off, just about an inch above the roots, as soon as you bring them home. Then either cook or freeze the tops immediately, because they won’t keep.
You freeze beet greens just like you freeze turnip greens (or pretty much any kind of green, for that matter). Just clean them, cut off the stems (or keep them, if you like), blanch them in boiling water for about 1–2 minutes, then drain and chill in an ice bath. Transfer to freezer bags. Done! If you’re careful, you can cut back the beet tops several times through the growing season without affecting the size of the root. Mmmmm. More greens. Just freeze them now, and I promise—really and truly!—that you’ll love them this winter in soups, stews, and casseroles.