09 Oct Beets (Storage + Cooking Tips)
Beets can keep for up to 2 to 3 weeks if stored properly. First, give the leaves and roots a good washing. Let air dry or make sure to completely dry before putting in refrigerator. Remove the greens, by leaving about 2 inches of stem attached to the root, so that bleeding does not occur. This is only necessary with red or purple beets as it does not occur with yellow and white varieties. The greens can be wrapped in paper towel and placed in a Ziploc bag where all the air has been removed. Beet greens stored in this fashion will last 2 to 5 days after purchase. Use greens in place of spinach, Swiss chard or kale in favorite recipes. Many like the greens served raw with lettuce in salads or in freshly made juice. The greens are packed full of nutritional value and should not be discarded.
The root should be completely dry before storing. Place in a large Ziploc bag and remove all air. Then place in the crisper drawn of your refrigerator.
Trim off beet tops, leaving an inch of stem and roots to reduce bleeding of color. Scrub well. Cover with boiling water. Boil until skins slip off easily; about 15 to 25 minutes depending on size. Cool just enough to handle without burning yourself, then remove skins, and trim off stems and roots. The beets should remain warm or hot going into the jars. Leave baby beets whole. Cut medium or large beets into 1/2-inch cubes or slices. Halve or quarter very large slices. Add 1 teaspoon of salt per quart to the jar, if desired. Fill jars with hot beets and fresh hot water that has been brought to a boil first (not the water you used to boil the beets with), leaving 1-inch headspace.