spring, fall

The greens are short-lived part. I like to store my roots and greens separately. Treat the greens as mentioned in the “Greens” note and eat them in a few days. Wash the roots, let them dry and then refrigerate them. You can leave them loose or bag them up in paper or plastic, just making sure not to seal up the plastic bag if that’s what you’re using. Beets can keep for weeks, but they do start shriveling as they lose moisture. Don’t forget that both the greens and roots are delicious raw. Make pesto from the greens if you don’t want to cook them. Of course you don’t have to roast your beets. Shaved thin or grated, they’re a great addition to a salad. Marinate the raw beets in a citrus vinaigrette for another variation.