Here’s the first rule of Beetroot Club: keep them dirty. I know, I know—it feels wrong, but that natural layer of soil is their best friend. That dirt acts like a protective shield, locking in moisture and keeping the skin from drying out.
Washing beets before storage is basically asking them to shrivel up and sulk in your fridge drawer. Trust me on this one. I learned the hard way after a bag of sad, wrinkled beet balls made me question my life choices.
The "Snip the Tops" Trick (Your Mother Probably Told You)
Now, look at your beetroot. See those gorgeous green leaves sprouting out the top? Chop them off. Leave about two inches of stem attached—like a little mohawk. Those leaves are thirsty little vampires; they’ll suck the moisture right out of the root if you leave them on.
Don’t throw the greens away, though! That’d be a crime. They’re delicious sautéed with garlic, like a chewier, earthier spinach. Just store them separately in a damp paper towel inside a plastic bag. Your beets and your greens will both thank you.
