Avoid large or long roots as they tend to be more ‘woody’.
Though beetroot are best stored in a cool, dry dark place, they can also be stored at room temperature. In the fridge, they will last for at least 3 – 4 weeks. Shrivelled or ‘rubbery’ beetroots can be revived by soaking in cold water before use.
Beetroots can be frozen once cooked. Before freezing, cook, peel and slice them.
up to 1 year
Thinly sliced or grated, raw beetroot works well in a salad. Instead of boiling beetroot, try baking them whole, wrapped in tinfoil. This is perfect for beets that are a little old. If you have a bit left, it’s delicious with feta or goat’s cheese. Beetroot is also a good substitute for carrots and can be incorporated into cakes, used to make burgers, or a hearty soup.
Good to know!
Beetroot leaves should not be wasted – they can be used like spinach but they need to be used soon after buying.