Understanding Beets: Varieties and Selection
Beets are root vegetables that come in several varieties, each with slightly different flavors, textures, and storage capabilities. The most common type found in grocery stores is the deep red Detroit Dark Red beet, which has a sweet, earthy flavor and stores well for extended periods. Golden beets offer a milder, slightly sweeter taste and don't stain your hands or cutting boards during preparation. Candy Stripe beets feature beautiful concentric rings of red and white and work well for roasting or pickling. Chioggia beets, also called Italian Striped beets, have a similar appearance to Candy Stripe varieties and maintain their sweetness when cooked. Cylindra beets are elongated rather than round, making them easier to slice uniformly for cooking.
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When selecting beets for purchase or harvest, look for specimens that are firm to the touch with no soft spots or blemishes. Smaller to medium-sized beets, typically 1.5 to 3 inches in diameter, tend to be more tender and cook faster than larger ones. The skin should be relatively smooth, though some russetting or small imperfections are normal. Fresh beets should have a sweet, earthy smell. If beets still have their leafy green tops attached, those greens should appear vibrant and crisp, not wilted or yellowed. Avoid beets with visible cracks, mold, or sprouting, as these indicate age or improper storage conditions.
The growing season affects beet quality and storage potential. Beets harvested in fall weather tend to store longer than spring varieties because they have firmer skin and higher sugar content developed during cooler months. If you're shopping at farmers markets, ask the vendor when the beets were harvested—beets picked within the past week will store significantly longer than those sitting in the market for several days.
Practical Takeaway: Choose firm, medium-sized beets without soft spots or significant blemishes. Look for smooth skin and a sweet smell. If greens are attached, they should be vibrant and fresh. Select varieties based on your intended use—deep red beets for storage and cooking, golden for milder flavor, and striped varieties for visual appeal.
Preparing Beets for Cooking and Storage
Proper preparation of beets begins with gentle handling to prevent bruising and bleeding of the beet juice. Start by rinsing beets under cool running water using a soft brush or cloth to remove soil and dirt. Hold each beet gently and rub away debris without scrubbing aggressively. If the greens are still attached, cut them off about an inch above the beet root using a sharp knife. Save the greens separately if they're fresh—beet greens can be stored in the refrigerator for several days and are nutritious when cooked like spinach or other leafy greens.
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For beets you plan to store raw in the refrigerator, leave the skin intact and the root end untouched. The skin acts as a natural barrier that protects the flesh inside and prevents moisture loss. Do not peel raw beets before storage, as this dramatically reduces their shelf life. If you prefer to peel beets before storage, blanch them first by boiling them until the skin loosens, then cool and peel. However, raw storage with intact skin is the preferred method for maintaining freshness.
Before cooking beets, trim the root end and stem end with a sharp knife, leaving about a half-inch of stem attached. This minimal trimming reduces juice loss during cooking. If you're roasting beets, you can leave the skin on throughout cooking and peel it afterward when the beet is cool enough to handle—the skin comes off easily after cooking. For boiling, you have the choice to peel before or after cooking, though cooking with skin intact retains more nutrients and flavor.
For beets destined for pickling, prepare them by cooking until tender (either by boiling or roasting), then cooling and peeling. Slice or cut them into the desired size before placing them in pickling liquid. When preparing beets for freezing, cook them thoroughly first, cool completely, peel, slice or cube as needed, then pack into freezer containers or bags with minimal air exposure.
Practical Takeaway: Rinse beets gently under cool water to remove dirt. Remove greens if attached and store separately. Leave skin intact for raw storage. Trim only the root and stem ends minimally. Prepare beets according to your intended storage method—raw in the refrigerator requires intact skin, while freezing requires cooking first.
Short-Term Storage in the Refrigerator
Refrigerator storage is the most straightforward method for keeping fresh beets available for cooking within a few weeks. Raw beets with skin intact and greens removed will stay fresh in a refrigerator set to 32-40°F for approximately 3 to 4 weeks. Some varieties, particularly those harvested in fall, may remain good for up to 8 weeks. Store beets in the vegetable crisper drawer, which maintains consistent humidity and temperature. If your refrigerator doesn't have a crisper, place beets in a perforated plastic bag or paper bag that allows some air circulation while reducing moisture loss.
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Do not wash beets before refrigerating them, as excess moisture promotes rot and mold growth. Store beets dry to the touch. If beets arrive with soil on them, brush off dry dirt gently, but don't rinse them until you're ready to use them. Separate any beets that have visible damage or soft spots from the rest, as these will deteriorate faster and may cause nearby beets to spoil more quickly.
Cooked beets also store well in the refrigerator. Roasted, boiled, or steamed beets that have been peeled and allowed to cool completely can be stored in an airtight container for 5 to 7 days. You can prepare a batch of cooked beets at the beginning of the week and use them throughout the week in salads, grain bowls, or as side dishes. Cut cooked beets into uniform pieces before storage for easier portioning. Leave some whole for flexibility in how you use them later.
Beet greens stored separately in the refrigerator will last 3 to 5 days. Rinse greens before storing, dry them thoroughly with paper towels or a clean cloth, and place them in a perforated plastic bag in the vegetable crisper. The perforations allow air circulation while the bag slows moisture loss. Use refrigerated beet greens in salads, sauté them as a side dish, or add them to soups.
Practical Takeaway: Store raw beets in the refrigerator crisper drawer for 3-4 weeks. Do not wash before refrigerating. Keep beets dry and separate any damaged ones. Store cooked beets in airtight containers for 5-7 days. Keep beet greens in a perforated bag for 3-5 days.
Long-Term Storage Methods: Root Cellar and Cold Storage
Root cellar storage is ideal for those who want to preserve beets through fall and winter months. Beets store remarkably well in root cellars or similar cool, dark, humid environments that maintain temperatures between 32-40°F with humidity around 90-95%. In these conditions, beets can remain fresh and suitable for cooking for 4 to 6 months. Inspect beets regularly—once monthly—and remove any that show signs of sprouting, mold, or soft spots to prevent spoilage from spreading to nearby beets.
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If you don't have access to a traditional root cellar, you can create similar storage conditions using an unheated basement, garage, or shed. The space needs to stay cold but not freeze, remain dark, and maintain moisture through occasional misting or by storing beets in sand, sawdust, or peat moss. Layer beets in a wooden crate or cardboard box, separating each layer with about an inch of your chosen medium. The medium prevents beets from touching each other, reducing rot transmission, and helps maintain humidity around individual beets.
Another option is to store beets in a refrigerator set to its coldest setting (around 32°F) if you have extra refrigerator space available. Some people dedicate a second refrigerator to vegetable storage specifically for this purpose. Beets stored at near-freezing temperatures will last considerably longer than