How to select.
Beetroot StorageFresh Beets how long do they last?
How long do cooked beets last in the fridge?
- Cooked or canned beets may be refrigerated up to one week.
- To maximise the shelf life of cooked beets for safety and quality, refrigerate the beets in shallow airtight containers or wrap tightly with heavy-duty aluminium foil.
- To further extend the shelf life of cooked beets, freeze them; freeze in covered airtight containers or heavy-duty freezer bags, or wrap tightly with heavy-duty aluminium foil or freezer wrap.
- They will maintain best quality for 10 to 12 months, but will remain safe beyond that time. 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.
- Cooked beets that have been kept constantly frozen will keep safe indefinitely.
- Cooked beets that have been thawed in the fridge can be kept for an additional 3 to 4 days in the refrigerator before cooking.
Tip: If your hands become stained during preparation and cooking beetroot, rub some lemon juice over them to help remove the colour.
Tip: Slightly limp greens can be restored to freshness if stored in the refrigerator in water. However, if it's too late, you can simply cut them off.
How to Prepare Beets.Boil
- When boiling beetroot, leave the beets with their root ends and one inch of stem attached and don't peel them until after cooking since beet juice can stain your skin.
- Wash under cool, running water.
- Be careful to not scrub the skin too hard when washing and do not cut or slice off any part of the vegetable so the skin stays intact (for best results when boiling, the skins need to be on to retain the colour and flavour).
- Place them in a large saucepan, then cover with cold water.
- Add salt and sugar, then cover (about 1 tsp of sugar and 1 tsp of salt for 2 litres of water).
- Turn heat on high until the water begins to boil, then reduce heat to medium to keep water at a simmer.
- Cook 45 minutes to an hour or until done.
- When they're done, remove from heat, drain water and then plunge them quickly into cold water.
- Remove from cold water, cut off root tips and stems, and you should be able to rub the skins off easily with a damp towel.
- Serve them sliced or mashed with a bit of butter, salt and pepper to taste.
- PRE-HEAT the oven to 200C.
- Wash, peel and quarter them (you can also slice them about 1cm thick instead of in quarters - cooking time will be a little less).
- Arrange pieces on a baking sheet then drizzle with about 2 tablespoons of vegetable oil (or about 1 tablespoon of oil for every 500g).
- Season generously with salt and pepper, then toss them until coated.
- Cook in the oven for about 45 minutes or until they are tender right through, turning them at least once.
- PRE-HEAT the oven to 200C.
- Wash and leave 5cm ends on the stalks and roots, and leave the skins on, then wrap in two layers of aluminium foil.
- Place them on a baking tray and place in the oven. Cook for about an hour until they are tender.
- When done, remove foil, trim off the stalk and root ends, then rub the skins off with a damp towel.
- WASH and trim stalks and roots to 5cm, leaving skins intact, then place in a steamer above boiling water.
- Bring salted water to a boil in a saucepan or pot, positioning steamer on top.
- After cleaning, arrange the beetroots in the steamer, cover, and cook for about 45 minutes or until tender.
- Remove from heat, plunge them quickly in cold water, then remove skins with a damp cloth.
- WASH and peel
- Simply grate raw beets for a delicious and colourful addition to salads or decorative garnish for soups.
- Use a spiral cutter to cut beautiful spirals, adding colour to all dishes.
Some Recipes for you to try:
Beetroot Chocolate Cake
Why is my Urine Pink?