Consider pickling some of them; in the fridge they should last at least a month. Can them to extend that to 6 - 9 months.
By the way, did you know that pickled beets are terrific when mixed with roasted beets? This is a trick I picked up from "The Preservation Kitchen" by Paul Virant. I also do this with roasted and quick-pickled cauliflower. Beets and cauliflower get quite sweet when roasted; the pickles provide a nice contrast.
Also, keep in mind that beets should last 2 -3 weeks in your crisper drawer, so there's no real rush to use them all up this today or this week. Dry them well and store in a plastic bag, with at least an inch of the greens' stems left on. ;o)
You can also simmer some of them till tender, then freeze, or puree first then freeze in ice cube trays (for a cold beet borscht with hot boiled potatoes and sour cream and minced dill); also same preparation for a cold beet/tomato soup. You can also grate the fresh beets in the processor or spiralizer to eat fresh in salads. If I had them in quantity I would divide them up and prep smaller amounts in each of these ways.
They last a week or so in my fridge although I usually notice some quality degradation after about four or five days.
You can freeze roasted beets but their texture will suffer when you defrost them; they get a lot mushier, not something I'd want to serve to guests but edible enough tossed in a salad as part of a brown bag lunch.
The best course of action would be to roast what you can eat in a week. If necessary, you can freeze a couple for convenience, but be aware that the quality level (particularly texture) won't be the same as something that was roasted a day or two ago.
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By the way, did you know that pickled beets are terrific when mixed with roasted beets? This is a trick I picked up from "The Preservation Kitchen" by Paul Virant. I also do this with roasted and quick-pickled cauliflower. Beets and cauliflower get quite sweet when roasted; the pickles provide a nice contrast.
Also, keep in mind that beets should last 2 -3 weeks in your crisper drawer, so there's no real rush to use them all up this today or this week. Dry them well and store in a plastic bag, with at least an inch of the greens' stems left on. ;o)
You can freeze roasted beets but their texture will suffer when you defrost them; they get a lot mushier, not something I'd want to serve to guests but edible enough tossed in a salad as part of a brown bag lunch.
The best course of action would be to roast what you can eat in a week. If necessary, you can freeze a couple for convenience, but be aware that the quality level (particularly texture) won't be the same as something that was roasted a day or two ago.
Good luck.