Q: I have just harvested my beets. In the past, when I stored them for the winter, the beets got soft and weren't crisp like when you get them at the store. Do you have any suggestions as to how I can keep my beets crisp?
A: Storing root crops properly can mean the difference between having a mealy, mushy mess and "fresh from the garden" taste and texture. To store beets properly, harvest them after a few days of dry weather. Brush off any excess dirt with your hands and cut off the tops leaving only about an inch of stem. This keeps them from "bleeding" color. Don't wash them until you are ready to use them in the kitchen.
Keep freshly harvested beets in a cool, moist, dark place. A root cellar that stays between 34 and 42 degrees and has relative humidity of 85 percent to 90 percent is ideal. As an alternative, they can be stored in a refrigerator drawer in a plastic bag and will keep this way for a month or more.
For long-term storage of up to five months, consider packing the roots in wooden crates or plastic bins filled with slightly damp sand. Layer the roots, but don't allow them to touch each other; this prevents the spread of any rot that should occur. Put the crates in a cool basement or root cellar then pull roots out as needed.
These techniques work for storage of other root crops as well. This includes carrots, turnips, rutabagas, and parsnips.
