Explore this page for tips on how to select, store and prepare beets.

Also In Season: Winter

Select It

Look for smooth, hard and round beets that are free of cuts and bruises. When possible, choose fresh beets with green tops still attached. The greens should look healthy, not wilted or brown.

Store It

  • Store unwashed beets in the refrigerator for up to 3 weeks in a breathable bag in the high-humidity drawer. Set the drawer lever to closed, so less air is coming in. Breathable bags include produce bags from the grocery store or reusable cotton, muslin or mesh bags.
  • Remove beet greens, leaving about an inch of the stem. Save the greens in a breathable bag.
  • Store cooked beets in the freezer for 6-8 months.  

Reduce Food Waste

Save the beet greens to eat raw or cooked in another recipe. The skins of beets are edible so don’t have to be removed. Save beet greens, tops and skins to make your own vegetable stock. Click here to learn how to make your own. 

Source: Save the Food

Prepare It

  • Grate raw beets into salads.
  • Steam beets for 30-40 minutes. Sprinkle lightly with seasonings and enjoy.
  • Roast whole beets with skins on in the oven at 375 degrees for about 40 minutes.
  • Cut off the green tops, leaving an inch of the stem to prevent bleeding and flavor loss. Scrub beets, wrap them in foil and bake at 400°F for 45 minutes to 1 1/2 hours, depending on size. You can eat the skin!
  • Sauté beet greens with chopped onion and garlic for a healthy side dish.

Did You Know?

The color of beets can range from dark purple to bright red, yellow and white.

fo Beets help make healthy red blood cells because they contain folate.

mn Beets help build strong bones because they contain manganese.

Click here for more information about root vegetables, including beets.

Click here for a printable page with lots of info about beets.


Beet and Chickpea Salad


2 beets peeled
1 cup chickpeas cooked or canned
2 tablespoons peanuts (optional)
1 tablespoon lime juice
1 teaspoon chili sauce
1 teaspoon olive oil
Salt and pepper

Source: Eat Fresh


Makes 4 servings.


10 minutes


  1. Peel or just scrub the beets, removing the stems if necessary. Shred the beets with a box grater.

  2. Mix the dressing ingredients in a large bowl and stir to combine. Taste and adjust the salt and pepper to your liking. Add the shredded beets to the bowl along with the chickpeas and nuts (optional).

  3. Mix the ingredients to combine. Let it sit for about 5 minutes so that the flavors can soak into the vegetables and the beet juices can mingle with the dressing.

    *This salad does not keep well, so be sure to eat it the same day that it is prepared.

    Allergic to peanuts? Try adding seeds, such as pumpkin or sunflower, instead.
Also In Season: Winter

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