How do you store fresh dug beets?

Beets are a nutritious and delicious root vegetable that can be enjoyed year round when stored properly after harvesting. Proper storage is key to keeping beets fresh and preventing spoilage or shriveling. Here are some tips on the best ways to store freshly dug beets.

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Should You Refrigerate Fresh Dug Beets?

Refrigeration is the best way to store fresh dug beets to maximize freshness. Some key advantages of refrigerating beets include:

Slows down spoilage – The cold temperature of the refrigerator slows down spoilage and prevents mold growth.

Retains moisture – Beets start to shrivel quickly if left unrefrigerated. Keeping them cold helps retain moisture.
Maintains nutrients – Heat and air exposure degrade some nutrients like vitamin C. Refrigeration minimizes this.

Storing beets in the refrigerator crisper drawer is ideal, as this allows for high humidity levels which prevent shriveling. Raw beets will typically last 3-5 weeks when properly refrigerated.

How to Prepare Beets for Refrigerated Storage

Follow these steps for maximizing refrigerator beet storage:

Cut off beet greens right after harvesting, leaving about an inch attached. Greens will draw moisture away from the roots if left attached.
Do not wash beets before storage. Washing removes their protective outer layer, causing them to spoil faster.

Sort through beets, discarding any that show signs of decay like mold, soft spots, or shriveling. Storing damaged beets will cause other beets to spoil faster.
Place undamaged beets in a perforated plastic bag. Do not seal the bag completely so some air can still circulate.
Store in the refrigerator crisper drawer. Place another layer of perforated bags on top if needed so beets are not crammed together.

Checking beets weekly and removing any new spoiled ones will help the remaining beets last as long as possible in the refrigerator.

Storing Beets at Room Temperature

While refrigeration is best, beets can be stored at room temperature for 1-2 weeks if needed. Follow these tips for room temperature storage:

Keep beets in a cool area between 60-70°F. Avoid warmth which speeds up spoilage.

Place beets in a plastic bag with holes for ventilation. Or use a wooden crate or box.
Layer with straw, leaves, sawdust, or shredded paper to retain moisture and humidity.
Check frequently for shriveling or molding beets. Remove bad beets immediately so rot doesn’t spread.

Countertop storage works very short term. For longer room temperature storage, consider a basement, garage, or root cellar. Just avoid freezing temperatures.

Freezing Beets for Long Term Storage

Freezing is an excellent way to store fresh dug beets for months beyond harvest season. Properly frozen beets will last for 10-12 months. Some benefits of freezing beets include:

Maintains taste and texture better than canning methods.

Freezer storage stops spoilage and deterioration.
Easy to thaw small batches to use from frozen state.

Follow these best practices when freezing beets:

Select freshly harvested, undamaged beets. Discard any old or rotting beets.
Wash thoroughly, peel, and trim ends. Cut into uniform size pieces for easier freezing.
Blanch beets. Boil or steam briefly until partially cooked but still firm. This stops enzyme actions that can affect taste and texture.

Cool blanched beets immediately in ice water bath to stop cooking process.
Drain cooled beets thoroughly and pack tightly into freezer bags or containers. Squeeze out excess air.
Seal and label bags with date. Freeze immediately.

For best results, avoid storing frozen beets longer than 10-12 months. Texture and flavor can decline after this timeframe in long term frozen storage.

Pickling Beets

Pickling can help extend the shelf life of fresh dug beets for 12-18 months or longer. Pickling uses brine, vinegar, and salt to create an environment where microbial growth cannot occur. Follow these pickling steps:

Select small beets under 2 inches diameter. Larger beets are more fibrous.

Wash beets gently but thoroughly. Trim tops and root ends.
Cook beets until fork tender. Boiling or roasting are common cooking methods.
Once cooked, peel beets by rubbing off skins using paper towels.

Cut peeled beets into slices or cubes. Pack into sterilized jars leaving 1/2 inch headspace.
In a saucepan, bring vinegar, salt, sugar, and spices to a boil. Pour hot brine over beets leaving 1/2 inch headspace.
Remove air bubbles by sliding a knife down the jar sides. Wipe rims clean. Seal lids.

Process sealed jars in a water bath canner for 30 minutes. Cool and store.

For long term storage, keep pickled beets in a cool, dark place. Refrigerating after opening will extend shelf life of opened jars.

Pickling Brine Ingredients (Makes 4 Pints):

4 cups white vinegar

2 cups water
1/3 cup sugar
2 Tbsp kosher salt

Optional: garlic, mustard seed, black peppercorns, dill, coriander, bay leaves

Canning Beets

Like pickling, canning beet provides long term storage by killing bacteria with heat sterilization. Follow proper canning procedures for best results:

Select fresh, undamaged small-medium beets.Trim tops to 1 inch, leave root and stem ends.

Wash thoroughly. Leave whole with skin on or cut into pieces if desired.
Place beets in large pot and add water to cover. Bring to a boil.
Reduce heat and simmer until beets are fork tender. Time varies based on size.

Remove cooked beets from water and cool until you can handle them.
Rub off skins by hand and remove stem and root ends. Cut or slice if needed.
Pack beets into sterilized jars leaving 1 inch headspace. Add salt if desired.

Pour hot water over beets leaving 1 inch space. Remove air bubbles and wipe rims.
Process jars in a pressure canner for 30 minutes at 10-11 psi. Adjust time for higher elevations.
After processing, allow canner to depressurize naturally. Store cans in a cool, dark place.

Other Storage Tips

Here are some other beet storage tips:

Trim beet tops to 1-2 inches before storing roots. Attached greens draw away moisture.
Do not wash beets before storage as skin helps protect against bacteria.

Sort through freshly harvested beets and discard any with cuts, bruises or mold.
Beets can be stored together in breathable containers like wood crates or perforated plastic bags.
Check on beets weekly and remove any spoiled ones to avoid rot spreading.

Store beet greens separately like other greens. They don’t store as long as roots.

How to Know if Beets are Still Good

Here are signs beets have spoiled and should be discarded:

Soft, mushy texture – Healthy beets feel firm. Softness indicates rotting.

Shriveled, dry appearance – Significant shriveling or drying out signals loss of freshness.
Mold growth – Gray fuzz or black splotches indicate mold. Discard moldy beets immediately.
Slimy surface – A thick slimy film on the beet surface means spoilage.

Off smells – Rotten or fermented odors mean beets have spoiled.

If the beet itself looks and smells normal, peel a small area. Discoloration, dryness, or foul odors when peeled means hidden spoilage.

Optimal Storage Conditions for Beets

Beets store best when conditions include:

Low temperatures near 32°F (0°C) but above freezing.
High humidity around 90-95% to prevent shriveling.
Good ventilation to prevent condensation and mold growth.

Kept away from ethylene gas producing fruits like apples that can accelerate spoilage.
Stored separately from other vegetables to prevent flavor transfer.

Refrigerator crisper drawers provide ideal conditions for short term beet storage. Basements or root cellars work well for room temperature storage. Containers should allow air flow but retain humidity.

Storing Beet Greens

If beet greens are also harvested, they require different storage than the roots:

Refrigerate greens in perforated plastic bags. They store 1-2 weeks.
Greens store longer with stems removed from leaves.

Do not wash greens before storing or they will quickly spoil.
Greens wilt faster than roots. Check frequently for limpness or mold.
For longer greens storage, blanch then freeze leaves in airtight bags.

Storing Common Types of Beets

Most beet varieties can be stored using the same methods. Some notes for specific types:

Red Beets

Most common type of beet with a rich red-purple color.
Stores 2-4 weeks refrigerated. A versatile all-purpose beet.

Golden Beets

Less common yellow-orange variety with milder flavor.
Stores as well as red beets refrigerated.

Chioggia Beets

Beautiful red and white striped heirloom Italian beet.

Stores well refrigerated but loses striking pattern when cooked.

Cylindra Beets

Long, slender heirloom beet that grows up to 7 inches long.
Stores well refrigerated. Retains shape when cooked or pickled.

Detroit Dark Red Beets

Large, dark red heirloom dating back to 1892.
Stores well refrigerated 2-3 months.

Conclusion

Properly storing freshly harvested beets helps extend their shelf life for weeks or months beyond the garden. The optimal storage method depends on the timeframe desired. Short term storage in the refrigerator provides 3-5 weeks of freshness. For longer term beet storage, canning, pickling and freezing are excellent options. With the right storage techniques, home gardeners can enjoy nutritious, great-tasting beets year round.