Every autumn, after harvesting, the same headache arises: the beets, which were firm and juicy in September, become sluggish, wrinkled or begin to rot by November. Even in the vegetable drawer of the refrigerator it does not last long. But there is a proven method that allows you to keep root vegetables fresh until spring without a cellar and without special equipment.
It all starts with proper preparation. After digging, the beets need to be dried in the shade for 2–3 days. Then carefully trim the tops, leaving a “stump” no longer than 1 cm. Long petioles draw out moisture, and the beets lose their elasticity within a week.
Place the root vegetables in a plastic container with a lid and sprinkle with dry wood ash. For 1 kg of beets, 2-3 tablespoons are enough. If there is no ash, fine river sand, like for carrots, will do. Ash creates an alkaline environment in which fungi and putrefactive bacteria do not multiply, and also absorbs excess moisture.
You can store such a container in the refrigerator, on a glassed-in balcony or in a cool pantry at a temperature of 0 to +2°C. Mainly
Question and answer:
Is it possible to wash beets before storing?
No, washing breaks the protective layer. It is enough to carefully shake off the soil.
Is the method suitable for petiole beets?
No, this method is only for root beets. It is better to use petiole immediately or freeze it.
