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Sep 20, 2010 03:48 PM

Have a large supply of Beets...need suggestions???

I have acquired a large supply of beets...I've roasted a number of them today and I love just eating them "as is" but would love some other suggestions/recipes. How long can I keep the beets?

Thanks hounds.

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  1. Yum! They will keep for a while, wrapped in a bag in the back of your fridge. Even roasted, they will keep for a bit. if not cooked, don't wash them off until you're ready to use them.

    If you don't have fridge space, make beet pickles! They are sooooo delicious. I used a recipe found on Here it is, abbreviated.

    makes 4 pints

    4 lbs beets, washed & trimmed of greens w/ 1" of stem & tails attached
    1 1/2 cups water
    2 1/4 cups cider vinegar
    3 cups thinly sliced onions
    2 cups sugar
    3 cinnamon sticks, broken up
    1 T whole mustard seed
    1 t whole allspice
    1 t whole cloves
    1 t salt
    4 dried Thai chilis

    Bring large pot of water to boil. Add beets & cook at low boil til tender, about 20-40 min (depends on size of beets). Remove beets once done. Cool just long enough to handle, then cut off tops & bottoms & peel. Cut into slices or chunks, about 1/2" thick.

    In a sep. large pot, combine rest of the ingredients, bring to boil & simmer 5 min. Add beets & heat thru. Remove cinnamon sticks.

    Into clean, hot pint canning jars, ladle the beets & cover w/ liquid, leaving 1/2" head space. Run a thin knife around jar, wipe rim with clean, damp cloth & add canning lid. Screw on band. Process for 30 minutes in boiling water bath. Remove from canner & set aside for 24 hours to cool. Check for seal. Stores for about 10 months.

    5 Replies
    1. re: tall sarah

      Borscht! You can make it and freeze it.
      To store beets, trim the leaves 2 inches from the root as soon as you get them home. The leaves will sap the moisture from the beet root. Do not trim the tail. Store the leaves in a separate plastic bag and use within two days. The root bulbs should also be bagged and can be stored in the refrigerator crisper drawer 7 to 10 days.

      1. re: chefj

        Really? Only 7 to 10 days? I've had some for a few weeks now and they still look okay. Keep thinking I will 'do' something with them, but maybe I should just chuck 'em?

        1. re: millygirl

          beets usually last about 3 weeks in my fridge. I keep them in the back of the vegetable drawer.

          1. re: millygirl

            millygirl, if they look fine, they're fine. I've kept beets for close to a month in the fridge, and some varieties keep all winter in a root cellar. I also keep my greens for up to a week in the fridge.

            The beets will start to look shriveled/dehydrated if they've been stored for too long (in my experience, unlikely to happen before they're > 1 month old), but as long as there's no signs of decay, mold or slime, they're still ok for cooking.

            1. re: millygirl

              They just start to suffer a bit not go bad. They dehydrate or if in a closed environment mold. They aren't bad they just lose some of their 'vitality" not at their peak.

        2. Thanks for the suggestions folks...any others???

          2 Replies
          1. re: tochowchick

            these beet threads have some great ideas:

            beets, other than roasted and in salad:


            making beets more palatable:

            1. re: tochowchick

              Round it out with a little beet wine...

              I don't know where you live, but if Fall is here for you, you can always "Hill" your beets (like any root vegetable) out in your garden, or put 'em in a root cellar, and they will keep for a long time. If your root cellar's a condo parking garage, not so much.

            2. Beet risotto. Roast the beets and follow regular risotto procedures. You won't believe what a beautiful color your risotto will be.

              1. Beet risotto is a great idea - it's really delicious.

                Also, beet ravioli. I like to use the roasted beets (diced) with a little bit of goat cheese for the filling. Dill makes a nice complement too. Then I serve with a butter and poppy seed sauce. It's also really pretty.

                1. I like beets in pancake/latke/fritter form. These recipes are both great.
                  Bon Appétit's Beet and Carrot Pancakes
                  Bon Appétit's Cumin-Scented Beet Latkes

                  I also really enjoyed this Red Lentil Salad With Feta and Beets from Food & Wine.

                  And there is always Chocolate Beet Cake!

                  1 Reply
                  1. re: toveggiegirl

                    seconding the pancake idea! mark bittman's beet pancakes with rosemary are awesome and would be even better topped with a poached egg!