Every year after harvesting we have to face one problem: the beets, which were elastic and juicy in October, are already wrinkled, moldy or sprouting by December. Even in the refrigerator, it often doesn't last until the holidays. But there is a proven method that helps keep it fresh, firm and ready for vinaigrette.
It all starts with preparation:
- immediately after harvesting, carefully trim the tops, leaving a “stump” no longer than 3 mm,
- Do not wash root vegetables under any circumstances – a light brushing with a dry brush is sufficient,
- dry in the shade for 2–3 days at a temperature of +10…+15°C.
Then place the beets in a plastic container with a tight lid and sprinkle with dry river sand or sifted ash. If you don’t have anything on hand, just wrap each root vegetable in newspaper paper. This will protect against drying out and excess moisture.
Store the container in the refrigerator, on a glassed-in balcony or in a pantry at a temperature of 0 to +2°C. Beets do not like heat, dampness, or frost. The main thing is that the temperature is stable.
Thanks to this approach, the beets remain elastic, juicy and without sprouts until the New Year and even longer. This means that your “Olivier” will be like in childhood: with fresh, aromatic beets.
