Starting with fresh vegetables will prolong the shelf life. Choose small to medium beets with a deep, rich purple-red color, they are usually sweeter and more tender.
To store fresh beets, trim off the leaves, leaving an inch or two of stalk above the bulb. Do not trim the long bottom root. Reserve green tops and store them separately if intended for cooking. Store unwashed beets in a plastic bag in the refrigerator or loose in the crisper section for 2 to 3 weeks.
Place washed and dried beet greens in a perforated plastic bag and store in the crisper section of the refrigerator 1 week.
Layer the beets in sand in a cool, moist cellar with a temperature below 45°F (7.2°C); higher temperatures cause beets to lose moisture and shrivel up.
Canning is a good way to preserve beet roots.
Beets are frequently pickled.
Frozen beets lose texture.
Beets come in many shapes and sizes, and in colors ranging from red to white to golden or striped. Some varieties are grown for their greens rather than their roots.
The Produce Converter is a series out tools designed to help you get the most out of how to store your vegetables, and how many vegetables you need to buy to simplify cookiing.
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