Shopping, Selecting and Storing Beets and Beet Greens

Beets (aka beetroot) are hearty root vegetables that thrive in cooler weather. Though they can be harvested throughout summer and into late fall, they store well and can last for months, making them a great staple year-round. For the most flavorful and nutrient-rich fresh beets, your best bet is the farmers market, where veggies are typically grown in healthier soil and picked closer to peak ripeness. However, grocery store beets are available year-round and provide excellent nutrition as well. When fresh beets are not available, try cooked beets in the form of frozen, canned and pickled beets, or fermented beet products.

When choosing raw beets, look for veggies that are heavy and firm for their size and rich in color. They should have unblemished, smooth skin, free of bruises, cuts or nicks, with the taproot (the thin, pointy tip of the root) still attached. In general, early-season beets are more tender while beets harvested in late fall are the sweetest. Beets that are small or medium-sized tend to be more tender and sweeter than large ones. For the most part, larger beets begin to grow an undesirable tough, woody center and can become quite fibrous. Avoid beets with a hairy taproot as this is also an indication of toughness. These larger, tougher beets are best used in beet recipes where longer cook times can help soften them such as roasted beets or borscht.

Beets with the beet greens still attached are the freshest option (as compared to bulk beets with greens removed). If the greens are still attached, the beet tops (also called beet leaves) should be brightly colored and crisp, with no signs of wilting. These leafy greens are edible and similar in flavor to Swiss chard and other leafy greens. They’re delicious sautéed in olive oil, served as a side dish, or blended into a smoothie.

Once home, store beets and greens separately to avoid excess moisture loss. Wash the beets and store them in an open container with a wet towel or paper towel on top. Cut off the beet stems about 1–2 inches (2.5 to 5 cm) above the root, which helps reduce bleeding and keeps the root intact. In this way, beets can be stored for 2 to 3 weeks but will gradually lose quality, so it’s best to enjoy them soon after purchase. Store beet greens in the crisper drawer of your refrigerator where they will keep for a day or two to a week at most.

If you find yourself with a surplus of beets, they can be easily frozen. First, cook the beets by roasting or boiling (depending on size, cook time for beets may range from 30 to 60 minutes), then peel and place either whole or cut into chunks on a lined baking sheet. Freeze for a few hours, then transfer to freezer bags or airtight containers for storage up to 10 months. Other ways to preserve beets include pressure canning, pickling, or dehydrating.

Beet greens have a short life-span before they begin to wilt. If you don’t plan on eating these green leaves when fresh, you can also freeze beet greens for use in smoothies, stews, and soups, or use beet greens in any dish where you’d normally use other leafy greens. In addition, beet greens can be dehydrated and the resulting powder can then be added to all kinds of recipes for a nutrient boost.

With a little bit of effort, you can enjoy the taste (and health benefits) associated with fresh beets all year-long!