Every winter it’s the same thing: it seems that the strongest root crops were removed, and by February the beets became flabby, darkened or covered with mucus. The reason is not in the harvest, but in storage. The cellar is often damp, and moisture accumulates in the drawers and starts rotting.
But there is a simpler way: a clean, dry jar with a lid.
How to do:
- Select whole, dry, undamaged root vegetables.
- Cut the tops almost to the very root, leaving no more than 1 cm.
- Do not wash or clean, just shake off the soil with your hand.
- Place the beets in a dry three-liter jar.
- Close with a tight lid and place in a cool place.
These beets are stored until April-May, and cooking with them is a pleasure. The main thing is not to wash it before storing it and not to put even one spoiled root vegetable.
The beets remain dense, juicy, and a rich dark burgundy color. Doesn't wrinkle, doesn't rot, doesn't grow mustaches. It can be boiled, baked, or grated into a salad. It crunches as if it was just dug up.
Previously, we reported how to get rid of the smell of dampness in the closet.
