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 or paper bag and use within 2-3 days. The beets themselves should also be bagged and can be stored in the refrigerator crisper drawer 7 - 10 days.
Cooked or canned beets may be refrigerated up to one week.
Fresh cooked beets may also be frozen up to 10 months. Be sure to peel before freezing in airtight containers or baggies, leaving no air in the container. They may be frozen whole or in cut pieces.
Although beets can be eaten raw, they are generally boiled, baked, steamed, fried, grilled or otherwise cooked before eating. To retain nutrients and color, boil, bake or steam without peeling first. The skin will easily rub off under cold running water after they are cooked. To remove beet juice from fingers, rub with wet salt and lemon juice and then wash with soap and water. For cutting boards and plastic containers, use a bleach solution
Small, young beets are particularly tasty grated raw in salads. All types are delicious steamed or boiled. You can roast them at 400º F for 45 minutes; slice and top with goat cheese, olive oil, and balsamic vinegar for a quick and delicious side dish.
Or, you can toss grated beets with grated carrots, apples, oil and vinegar dressing. A touch of plain yogurt makes for a wonderful color transformation.
The greens can be steamed, sautéd, and mixed with pasta with cheese.