Looking for ways to get the most out of the quirky and versatile beetroot and keep your beautiful beets fresh longer?
Whether you enjoy beets pickled, blended in smoothies, raw in salads, or roasted as a side dish, there are so many reasons to eat beets. The vibrant beetroot is deliciously versatile and offers incredible health benefits, such as balancing blood pressure, boosting immunity, reducing inflammation, improving brain health, and more.
If you want to buy the best beets for your money and keep those beets fresh, check out our tips for selecting and storing beetroots and beet greens.
HOW-TO SELECT BEETROOT AT THE MARKET
Bigger Is Not Always Better when it comes to selecting beets. Beets come in a variety of varieties and types and even shapes. Plus - like many root vegetables, beets have a long lasting shelf life! If you want to select "rock star" beets at the local market and take home the best beetroots and beet greens for your money, follow these tips:
For the sweetest most tender beets, choose small or medium-sized beetroots that are firm, smooth-skinned, and rich in color.
Avoid beet skins that are bruised, shriveled, or flabby.
Large beetroot can be flavorful and still contains wonderful health benefits; however, some large beets can be quite fibrous and less tender and sweet. Beetroots should be harvested at prime maturation before they become too tough and fibrous; the larger the root means it may have been harvested late in the season. However, large beets can absolutely be eaten and are perfect for juicing and making BEET SAUERKRAUT.
Choose organic when possible.
HOW-TO SELECT BEETROOT GREENS AT THE MARKET
Did you know that the beet is edible from root to leaf? Yes! Beet greens are edible and extremely nutritious. Beet greens fight Alzheimer's disease, strengthen bones warding off osteoporosis, and improve the immune system.
When selecting beet greens, look for the following:
Organic greens should appear fresh and have a bright, green color.
Leaves should not be withered, yellowed, or spotty (avoid slimy wilted leaves).
Beet greens are quite diverse and can be eaten raw in salads, sautéed and steamed, or blended in smoothies, such as this Minty Shamrock Smoothie with Beet Greens and Banana.
Don't throw away the beet stems! To eliminate waste, save nutritious beet stems to add to smoothies or soups or to create a Quick-Pickled Beet Stem side-dish.
Related: 15 Creative Ways to Eat Beet Greens
As beets and beet leaves have different life spans, it’s always best to store them separately.
HOW-TO STORE BEETROOT
If storing beets in the refrigerator (see details below on freezing beets), it’s best to store beetroots without rinsing as excess water may cause them to shrink and shrivel. Gently wash beets before using.
When storing beets, cut the majority of the beet greens and their stems from the roots, so they do not pull away moisture from the root. Do not trim the tail.
Leave about one-two inches of the stem attached to prevent the roots from "bleeding."
Place beetroots in a plastic bag and wrap the bag tightly around the beets.
Squeeze out as much of the air from the bag as possible and place in the crisper drawer of the refrigerator (at or below 41 degrees F) or the coldest part of your fridge where they will keep for up to three weeks.
Freezing cooked beets is fine; they will retain their flavor and texture. Freezing beets is a great way to enjoy nutritiousness and deliciousness of beets on the go. However, raw beets may not freeze as well as cooked beets since they tend to become softer upon thawing.
For tips on freezing beetroot, see below.
CAN YOU FREEZE BEETS?
See tips above for selecting quality beetroots at the market.
Trim beetroot greens, leaving about 1-inch of stem and taproot to prevent bleeding of color.
When freezing beets, it’s best to freeze cooked beets (although raw beets can be frozen as well - just keep in mind the texture changes when thawed).
Cook beets in boiling water until tender and can easily be pierced with a fork. For smaller beets, cook time varies between 25 to 30 minutes; for medium beets, cook between 45 to 50 minutes. Cool promptly in cold water. For more tips on preparing beets visit 5 Simple Ways to Cook Beets.
Peel beets and remove stem and taproot portion. Then cut into slices or cubes (your preference). Place beets in freezer zip-loc bags or air-tight containers (make sure to leave 1/2-inch headspace in the package). Seal bags and/or containers, label and date (your preference), and freeze.
STORING BEETS IN SAND
If you don’t wish to freeze your beets and/or you are looking for another way to store fresh beetroots, placing beets in moist sand (this works for many root vegetables) is a great option.
See directions above for selecting and preparing beetroots.
In a large tub, storage bin, wooden box or 5-gallon bucket, place 2-3 inches of moist sand on the bottom (spread out evenly).
Lay the beetroots on the moist sand in a single layer (spread out enough so they don’t touch each other).
Cover completely with sand and then continue layering beets and moist sand until the bucket, bin, or container is full.
Top with an additional layer of moist sand.
This container will be heavy, so you will want to have a location in mind for storing. Keep in cool dry place. Use the vegetables as needed.
HOW-TO STORE BEETROOT LEAVES
Store the unwashed beet greens in a separate plastic bag squeezing out as much of the air as possible.
Place in refrigerator where they will keep fresh for 2-4 days.
Beet greens can also be stored in the freezer, but the texture will be different (more soggy) when thawed. We like to freeze beet greens and add them to smoothies and soups!
Wash beet greens right before using (this will keep them the most fresh).
YOU MAY ALSO LIKE
