Produce

Beets: Storage & Shelf Life

Beet roots last a genuinely long 2-3 weeks in the fridge, notably longer than their leafy tops, which spoil considerably faster — removing the greens from the roots before storing (rather than leaving them attached) is worth doing specifically because the leaves draw moisture from the root and hasten spoilage in both parts if left together.

Freezing cooked beets (10-12 months) works well, though raw beets, like raw potatoes, aren't recommended for freezing given the texture problems that come with freezing a dense raw root vegetable without cooking it first.

Beet juice's famously vivid, hard-to-remove color (from betalain pigments) is worth keeping in mind during prep and storage — an unlined cutting board or light-colored container can stain from beet juice in a way that's more stubborn than most other produce on this site.

A root that's held up well through its full storage window is still excellent roasted even if it's lost a small amount of its original firmness.

A beet stored with just a light dusting of dirt still on it, rather than fully scrubbed, actually holds up slightly better, since scrubbing can nick the protective skin.

Beets stored in a slightly humid environment, like a produce bag with a few small holes, hold up better than one in a bone-dry container, which can cause them to shrivel over time.

A beet that's sprouted slightly at the top, similar to a carrot, is still usable once the sprout is trimmed away, as long as the root itself remains firm.

Golden and Chioggia beets store just as long as red beets, since the difference between them is pigment, not any structural difference affecting shelf life.

A beet with any cuts or nicks in its skin should be used sooner rather than stored long-term, since the damaged spot is an easy opening for spoilage organisms to get in.

A root that's gone soft throughout, rather than just at one spot, has typically progressed past the point of being salvageable by trimming.

Storing beet roots loose in a perforated bag, separate from their greens, balances the humidity and airflow they need for the long weeks-long storage window they're capable of.

Scrubbing dirt off before storing isn't necessary and can actually introduce excess moisture — a quick rinse right before cooking works better.