Once you’ve separated the roots from the tops, you’re halfway there. The best way to store the beetroots themselves is to mimic how they grow underground—cool, dark, and slightly moist. A root cellar would be ideal, but since most of us don’t have one in the kitchen, a fridge works great. Just pop the unwashed beets into a plastic bag or a container with a lid. Don’t wash them yet—wet beets invite mold like a pool party.
Here’s a fun comparison: treat them like a buried treasure you’re saving for later. You want the soil to stay on them as a natural barrier. If you want to go the extra mile, wrap them in a damp paper towel inside a loosely closed bag. That little bit of humidity keeps them plump for two to three weeks—sometimes a whole month!
What about the greens?
Those leafy tops are a different story. They’re fragile little things, like fresh herbs or lettuce. Wash them gently, dry them thoroughly (a salad spinner is your friend), and then wrap them in a dry paper towel. Slide that bundle into a plastic bag or an airtight container, and store it in the fridge’s crisper drawer. Use them within three to five days—they won’t wait around forever.
7+ Handy Ways to Store Beets
Ever tried beet greens in a stir-fry? They’re like spinach’s bolder, earthier cousin. But if you wait too long, they’ll turn into a slimy science experiment. Not the kind of cool we’re going for.
