Select medium or small beets with little or no dirt attached. The leaves should be fresh-looking, not wilted.

Cut off the leaves, leaving short stalks. Don’t cut into the beets themselves or they will ‘bleed’ during cooking. Rinse thoroughly to remove any dirt, but do not peel or cut off the roots. Cook in boiling water for 10–25 minutes, depending on size, until tender. Drain, rinse with cold water and drain again and dry on kitchen paper. Peel off the skins and cut off the roots. Leave small beets whole, slice or dice larger ones.

Pack in convenient quantities in rigid containers or polythene bags. Remove the air, seal, label and freeze. Storage time: 6 months.