Freezing Beets?

I'm sure you can find the directions on google. From what I can remember from many years ago, you cook the beets without peeling them and you also leave the tail and a few inches of the stems, whatever they are called. You have to do this or else they will lose a quite a bit of their color. Then when they are completely cooked you cut the tail and stems off, and peel them, then cut them into whatever size pieces you want and proceed to put them in containers, baggies, etc.

and freeze. Being they are already cooked you won't have to blanch them. Like I say this is what I remember, so I would verify it before doing it.