The successful harvest of beets marks only the halfway point in enjoying this versatile vegetable. Proper post-harvest handling determines both the flavor and longevity of the crop, retaining the root’s sweetness and firm texture while preventing moisture loss. The beet plant offers two distinct edible parts—the root and the leafy greens—each requiring a different approach to preparation and preservation.
Immediate Handling and Preparation
The moment beets are pulled from the soil, moisture loss begins, making immediate processing necessary. The leafy tops draw moisture from the root, causing it to quickly soften and wilt if left attached. Use a sharp knife to remove the greens, leaving a small stem stub, typically one to two inches long, to seal the root’s exterior.
This stem stub prevents the “bleeding” of the vibrant red pigments and nutrients during storage or cooking. For the same reason, leave the slender taproot intact and avoid any nicks or cuts to the root bulb’s skin. Instead of washing the beets now, gently brush off any loose soil, as residual moisture encourages mold and decay during storage.
Utilizing the Beet Greens
The detached beet greens are a highly nutritious and edible part of the plant, similar in flavor and texture to Swiss chard or kale. They are rich in Vitamin C, iron, and other essential nutrients. Since the greens are often sandy and spoil much faster than the root, they must be separated and cleaned immediately.
To prepare the greens, wash them thoroughly under cool running water, paying attention to where dirt collects. For short-term storage, wrap the cleaned greens loosely in a damp paper towel and place them inside a plastic bag or container in the refrigerator. Stored this way, the greens maintain freshness for about two to seven days, suitable for sautéing, steaming, or adding to salads.
Short-Term Storage Techniques
For enjoying fresh beets within a few weeks, the best option is cold, high-humidity storage, simulating a traditional root cellar environment. After trimming the stem and gently removing excess soil, store the unwashed roots in the refrigerator’s crisper drawer. The ideal temperature range is between 32°F and 40°F (0°C to 4°C), which significantly slows the root’s respiration rate.
To manage high humidity without excessive moisture buildup, place the beets inside a perforated plastic bag. This retains the internal moisture needed to keep roots firm and prevent shriveling, while allowing ethylene gas and excess humidity to escape, inhibiting mold formation. Under these optimal conditions, unwashed beets can remain firm and fresh for up to one to two months. Inspect the roots periodically and remove any showing signs of spoilage to prevent decay from spreading.
Long-Term Preservation Methods
For harvests exceeding what can be consumed within a few weeks, several methods can preserve beets for many months. Freezing is a straightforward method that requires cooking the roots first to maintain quality. The trimmed and scrubbed beets should be boiled or steamed until tender, typically 20 to 30 minutes, before being plunged into an ice bath to stop the cooking process immediately.
Once cooled, the skins can be easily slipped off. The beets are then sliced or cubed, ready for packaging in airtight freezer bags or containers. Freezing beets after this preparation allows them to be stored for up to 10 to 12 months with minimal loss of flavor and texture. Canning or pickling offers a shelf-stable option that does not require freezer space.
Plain beets are a low-acid food and require a pressure canner to ensure safety from Clostridium botulinum spores. However, pickling beets, which involves adding vinegar to achieve a high-acid environment, can be safely processed using a boiling water canner. The beets still need to be cooked, peeled, and sliced before being packed into sterilized jars with the acidic brine, following tested recipes for proper acidification and processing times.
Root Cellaring
For gardeners with large yields, a root cellaring technique provides a simple, energy-free solution for several months of storage. This method requires a cool, dark space with very high humidity, ideally 90 to 95%, and a temperature near freezing, between 32°F and 40°F. The unwashed, trimmed roots are layered in a container, such as a wooden crate or plastic bin, with a moist medium like sand, sawdust, or peat moss. Burying the roots fully in the damp material prevents air circulation and moisture evaporation, which keeps the beets firm and extends their storage life for two to five months.