Thought I would pass on some storage tips this week and point out a recipe from last March for a beet and tangerine salad that has become a staple in our house.
To store beets, trim the greens approximately two inches from the beet as soon as you get your CSA box home, otherwise the leaves will sap the moisture from the root. You do not need to trim the tail, keeping the entire root with the skin in tact helps them last longer. Store the leaves in a separate container and use within 3 or 4 days. It helps to store the beetroots in a container or plastic bag in the crisper and they should keep up to two weeks, probably longer. Because your produce is in the field right up to the day before delivery, if stored properly will normally keep much longer than even the “experts” recommend.
Another interesting beet fact – after noticing a mold spot on a beet that I had for only about a week I asked Farmer Craig about it and found out that this is not uncommon! The dark black spots that you may see on the skin of the beet, those are defects due to temporary conditions in the soil not to worry about those at all. At times, mold can form around these defects but it does not affect the quality of the beet itself.
By the way, this storage method applies to any edible “root” – carrots, kohlrabi, turnips, celery root, radishes – even those Texas sweet onions that should be coming soon! Remove those tops and greens immediately to preserve the roots.
Now get your groove on with this salad!
Candy Striped Beet and Tangerine Salad