Beets offer two harvests: the vibrant, sweet root and the nutritious, edible greens. Maximizing the freshness and longevity of this dual-purpose vegetable requires careful timing during harvest and specific preparation techniques for storage. Understanding the cues that indicate maturity and employing correct post-harvest handling can significantly extend the shelf life of your beet harvest. This guidance focuses on practical steps to ensure you enjoy the best possible yield and flavor.
Determining Optimal Harvest Time
Knowing the right moment to harvest beets balances achieving the desired size and maintaining peak flavor. Most varieties reach a harvestable size approximately 50 to 70 days after planting, though this timeline varies based on the cultivar and growing conditions. A reliable visual indicator of readiness is the size of the root’s shoulder, which often pushes up and becomes visible just above the soil surface.
The ideal size for the root is typically between one and three inches in diameter. Harvesting smaller, younger beets (one to two inches) yields a sweeter, more tender texture, perfect for pickling or eating raw. Allowing the root to grow larger than three inches can result in a tougher, more fibrous texture and a more pronounced earthy flavor. You can periodically harvest a few outer leaves for greens before the root is fully mature, but never remove more than one-third of the foliage.
Step-by-Step Harvesting Technique
Proper harvesting technique focuses on removing the root from the soil without causing physical damage, which leads to moisture loss. The best time to harvest is when the soil is slightly moist, such as the day after a light rain or watering. Dry, compacted soil makes extraction difficult and can damage the root. If the soil is heavy, use a garden fork to gently loosen the earth around the beet, inserting the tool at least six inches away from the plant’s crown.
Once the soil is loosened, grasp the plant by the base of the leaves, close to the root. Use a gentle pulling motion, sometimes incorporating a slight twist, to lift the beet cleanly out of the ground. Minimizing bruising or breaking the skin is important, as any breach can cause the internal material to “bleed,” resulting in a loss of color and flavor. Immediately after the root is pulled, gently shake off any large clumps of loose soil.
Preparing Beets for Long-Term Storage
The steps immediately following harvest maximize the beet’s storage life. The leaves must be trimmed from the root as soon as possible, since the foliage continues to draw moisture and nutrients, causing the root to shrivel quickly. Use a sharp knife to cut the greens off, leaving a small stem stub, approximately one to two inches long, attached to the root.
Leaving this short stem stub prevents moisture from bleeding out of the root, which would otherwise accelerate dehydration. It is also important to leave the thin, bottom taproot completely intact; cutting this root will cause bleeding and severely reduce the beet’s storage potential. Avoid washing the beets entirely, as excess moisture encourages decay. Instead, simply brush off any remaining loose soil with your hands or a soft cloth.
Methods for Extended Preservation
Once cleaned and trimmed, beets can be preserved using several methods. For short-term storage (up to two months), refrigeration is effective. Place the unwashed roots in a perforated plastic bag or container in the crisper drawer to maintain high humidity while allowing slight air exchange.
Root Cellar Storage
For extended preservation over several months, use a cool, dark environment like a root cellar or cold basement, maintaining temperatures between 32 and 40°F and high humidity around 95%. Layer the roots in a container, separated by a moist medium such as sand, peat moss, or sawdust. Ensure the beets do not touch one another to prevent the spread of rot. This mimics the soil environment and significantly slows moisture loss.
Freezing
Freezing is an option for preserving the harvest for up to a year, but the roots must first be cooked, as raw beets become grainy when frozen. After boiling or steaming until tender, cool, peel, and cut the beets into pieces before packaging them in freezer-safe containers. The trimmed beet greens can also be frozen raw, much like spinach or kale, for later use.