How to Store Beets So They Don’t Get Mushy—Plus How to Pickle Them

Beets are a sweet, earthy root vegetable with a vibrantly colored interior—most often purplish-red. While not always a fan favorite, beets are delicious when prepared properly and make for a beautiful, healthful addition to salads, sandwiches, and dressings. If stored properly, beets can last for a long time, so they’re a great vegetable to buy in advance for your future self. Keep reading to learn how to store beets (or pickle them) to keep them fresh for as long as possible.

How to Choose the Best Beets

Look for small to medium-sized beets that are heavy for their size, firm, and maroon in color. The larger the beet, the tougher it is. The beet greens should be vibrant and fresh. You'll want the surface of the beet to feel smooth without any cuts or bruising.

While you can find beets all year round, they peak in season during fall and winter and that's when they're usually at their tastiest. Beets typically last up to 10 days when stored properly in the refrigerator, up to four when stored at room temperature, and for about a year when frozen.

How to Store Whole Beets

To properly store whole beets, begin by chopping off all but a stub of the beets’ greens, keeping the bulb intact. Discard the extra beet greens, or save them to sauté in garlic and olive oil for a simple side dish. It’s best to keep the skin on, which protects the interior and keeps the beet fresh for longer. Avoid washing the beets, no matter how ruddy they are, as the moisture will cause them to rot more quickly. 

Store whole beets in the cool, dry environment of your crisper drawer. No need to place them in a plastic bag or other container first, which would inhibit ventilation. Stored like this in the refrigerator, beets can last for up to 10 days.

How to Store Cut Beets

The best way to store cut beets is in a container lined with a moist paper towel in the refrigerator. With this method, cut beets will last for around five days, giving you plenty of time to add them to a salad, dip, or smoothie.

Before cutting into the beets be sure to rinse them off with with cool water and scrub them to remove any excess dirt left on the veggie. Dry them off thoroughly with a paper towel. With a sharp knife, cut off the stem and root ends, then proceed to peel, if desired, and cut the beets.

How to Pickle Beets

Pickling beets is another great way to store beets for the long term. To pickle beets, follow these simple steps.

1. Wash the beets thoroughly. Then, trim the stems and root ends before placing them in a covered pot with boiling water.
2. Cook the beets until they're tender (about 30 to 40 minutes). Then drain the water and let the beets cool.
3. Once cooled, peel and slice the beets into 1/4-inch chunks or wedges.
4. To make the pickling brine, combine vinegar, water, sugar, salt, peppercorns, cloves, and bay leaf in a small saucepan. Bring them to a boil, and stir it all until the sugar and salt dissolve.
5. Place the beets into a glass jar and pour the hot brine over them until they're completely covered.
6. Tightly seal the jar and let it cool to room temperature before storing the beets.
   

Store the sealed jars in a cool, dark place like the pantry or cupboard. If not canned or once opened, refrigerate pickled beets; they can last for up to two to three months in the fridge.

Always ensure the beets are fully submerged in the brine to maintain freshness and flavor. The longer they sit, the more the texture might change.

Can You Freeze Beets?

Raw beets are prone to sogginess when frozen and thawed, so it’s best to cook the beets first if you plan on freezing them.

1. Begin by washing the beets off with cool water and scrub them for extra cleanliness. Dry them well with a paper towel.
2. Then trim off the beet greens and roots, leaving about a 1/2 inch of both intact. This will prevent the beets from bleeding color during the cooking process. Be sure to keep the greens as they are edible and make a wonderful addition to salads, dips, and stir-fries.
3. Boil the beets for around 25 minutes, or until they are easily pierced with a knife, then transfer them to an ice-water bath to cool.
4. Once the beets have cooled, remove them from the water and slice them in whatever shape and size you desire. Then, spread them on a baking sheet.
5. Place the baking sheet in the freezer for about an hour, or until the beets are frozen solid. Transfer the beets to a freezer bag.

Frozen cooked beets will last for about a year. While we don’t suggest tossing thawed beets in a salad or sandwich, they will work well in a dip or smoothie.