How should I store harvested beets?

To keep your harvested beets fresh for months, proper storage is essential. Handle the roots and greens separately. Gently brush off soil, but never wash the roots before storage. The moisture will make them spoil within a matter of days. When trimming the greens, snip them off so that they are just one inch above the crowns, to prevent moisture from reaching the beets.

Handle greens differently from roots. Rinse them in cold water no more than half an hour after harvesting, and dry them thoroughly using a salad spinner or by laying them out on towels. Wrap them in dry paper towels and store them in airtight containers. (Greens will keep for only three or four days, five at the outside, in the refrigerator.)

Carefully prepare root cellars or storage areas before placing beets in them. Line each wooden box or crate with damp burlap, alternating layers of beets with wet sand or sawdust. Never let the roots touch. Examine stocks periodically, selecting those that exhibit soft spots, rot, or mold.

To freeze beets, select the freshest available. Enzymes present in all vegetables cause natural deterioration, leading to a loss of flavor. Blanching stops this deterioration by killing the enzymes. Fully cool the blanched beets before packing, preferably in vacuum-sealed bags. Be sure to label them with the date before freezing. Thaw them in your refrigerator overnight before using.

As the storage beets deteriorate, regularly examine them for white mold fuzz and/or soft spots. Beets with a shriveled skin indicate a lack of humidity in container storage. If any have slimy surfaces, they were stored with too much moisture. If stored properly, you can keep your beets fresh for several months after harvesting.

Read the full article: When to Harvest Beets: 5 Essential Signs