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Sweet, mellow, and earthy, beets are a versatile winter staple. Use both the beet root and greens to minimize waste.

Optimal Storage

  • Do not wash until ready to use.
  • Keep in a breathable bag in the high-humidity drawer of the refrigerator.
  • Separate green tops from the beets, leaving just 2.5 cm of stem (otherwise the greens will draw moisture away from the beet).
  • The green tops can be stored separately in a breathable bag in the high humidity drawer.


  • Cook beets before freezing. Raw beets tend to turn grainy when frozen.
  • Cook beets until fork tender, cool in ice water, rub away peel, dry, slice or cube or purée, and seal into zip-top freezer bags.
  • To use, thaw the beets and cook just enough to heat through. Or, blend them into a smoothie.
  • If beets seem over mature, freezing can magnify woodiness and is not recommended.
  • Beet tops can be blanched and frozen.

Root to Fruit

All parts of the beet are edible; the green leafy tops can be used like chard or kale.


  • Revive limp or tired beets with a soak in cold water.
  • Use up extra beets by roasting them. Roasted beets can be turned into hummus, baked into chocolate cake, used as sandwich filling, blended into a pesto, or tossed into a salad.
  • Beets can be pickled.
  • Beet peels and shriveled beets can be used for making natural dyes—rub your hands with salt to remove any staining.
  • Beets can be used to make lip stain and blush.