How to store Beetroot

Freshly harvested beetroot can last from a few days to several months depending on how you prepare and store it. Whether you want to keep baby beets for quick use in the kitchen, or larger roots for winter storage, getting it right makes all the difference.

Preparing beetroot for storage

• Harvest only firm, undamaged roots.
• Brush off loose soil but do not wash; excess moisture encourages rot.
• Twist foliage off 2–3cm above the crown rather than cutting. This prevents bleeding and helps the beetroot store longer.

Short-term storing beetroot

• Room temperature: Keep in a cool, shaded spot for 3–5 days.
• Fridge: Place roots in perforated bags or vented containers in the salad drawer; they’ll keep 2–3 weeks.
• Leaves: Store separately in a sealed bag in the fridge and use within 1–3 days, like spinach or chard.

Long-term storing beetroot

• Clamp method: Heap roots on soil, cover with straw and then soil to insulate. Best for cold, rural gardens.
• Boxes of sand or compost: Layer unwashed roots in damp sand, sawdust, or peat-free compost in wooden boxes. Keep in a cool, dark shed or garage at roughly 2–5°C.
• Cellar or pantry: Use a frost-free, cool, humid space to prevent shrivelling.

Freezing beetroot

• Wash and cook whole roots until tender.
• Peel, then slice or dice.
• Spread on trays to open-freeze, then transfer to bags or boxes.
• Label and store for up to 8 months.

Pickling and preserving beetroot

Pickling in vinegar or turning into chutneys and relishes is an excellent way of storing beetroot long term. Properly sealed jars stored in a cool cupboard will keep for up to a year.

Common mistakes when storing beetroot

• Washing before storage: moisture invites mould and rot.
• Leaving foliage on: leaves draw moisture from roots and shorten shelf life.
• Warm, dry storage: causes rapid shrivelling; aim for cool and slightly humid.
• Including damaged or bruised roots: one poor beet can spoil the rest; select only sound roots.