Q&A for How to Store Raw Beets

Freezing raw beets is usually a bad idea because it causes their texture to become grainy. If you want to freeze beets it's better to fully cook them first.

Store them the same way you would store-bought beets. If you have a root cellar you can place the unwashed beets under about 2 inches of damp sand with their greens attached and they will last through the winter.

For a medium-sized fresh beet to finish boiling so that it is thoroughly cooked through, it needs to be boiled for around 45-60 minutes, depending on the firmness of the root vegetable that you desire.

To make pickled beets, you'll need 10 beets, 2 cups of cane sugar, 1 tablespoon salt, 1 quart white vinegar, and 1/4 cup whole cloves. Cut the beets in half and boil until firm. Fill mason jars with the boiled beets and cloves. In a large pan, combine the sugar, salt, and vinegar, bring to a boil. Pour hot brine over beets and seal lids. Let the jars sit for a few days before consuming the beets. Enjoy!

Dried beetroot is very healthy to eat since it is low in calories and high in vitamins.

It does not matter which means of storage you place the beets in, as long as it keeps out air and bugs and any natural elements that can cause harm to your root vegetables.

The stems and leaves are entirely edible and nutritious. They can be eaten like spinach, Swiss chard, and bok choy.

Yes, you can wait as long as you need to pickle them. The beets don't need to be fresh, just not moldy.

There are appliances made specifically for dehydrating food, though it can be done in a standard oven as well. It's typically done by setting it to a relatively low temperature (below 200 Fahrenheit) and leaving the oven door ajar. This process takes a few hours.