How to Store Beets Long-Term (With or Without a Root Cellar)

A simple root crop that sticks with you through winter—if you treat it right.

When I was a kid, Grandma kept her beets in an old wooden crate in the corner of her root cellar. No fancy labels. No plastic. Just layers of sand, the right kind of cool, and her sharp nose keeping tabs for anything going off. Those beets would last until well after Christmas—and by then, we were glad to have ‘em.

Most of us don’t have a root cellar these days. But that doesn’t mean we can’t store beets like we do.

If you’ve pulled a good harvest or stocked up at a fall market, storing your beets properly can mean months of homegrown food through the leaner months. Whether you’ve got a basement, a shed, or just a fridge drawer, this guide will show you what works—step by step.

1. Start Right: How to Cure Beets So They Don’t Shrivel

Here’s the first mistake most folks make: they rush beets straight from the ground into the fridge. That’s how you end up with limp, rubbery roots in just a couple weeks.

Instead, you’ve got to cure them—just like potatoes or garlic.

Here’s how I do it:

• Harvest on a dry day, preferably when the soil isn’t clinging to the roots.

• Gently brush off the dirt. Don’t wash them.

• Snip the tops off, leaving about 1–2 inches of stem.

• Leave the tail (the taproot) intact.

• Lay them in a single layer in a shaded, well-ventilated area—like a porch, garage, or covered table.

• Let them rest 5–10 days until the skins toughen and any surface moisture is gone.

Grandma’s Tip: “Wet beets in a bucket are just a mold party waiting to happen.”

Once they’re cured, they’re ready for long-term storage. But first, you’ve got to deal with the greens.

2. Don’t Skip This: Remove the Greens Right Away

Beet greens are great eating—but they don’t belong in storage.

If you leave them on the root, they’ll keep drawing moisture from the beet, leaving it soft and spongy in just a few days.

Trim those greens within a few hours of harvest. Compost them or cook them (they sauté like Swiss chard). I’ve got a post coming soon on how to make the most of beet greens, but for now: get them off early.

3. Short-Term Storage: Refrigerator Method

If you’re planning to eat your beets within a month, the fridge works just fine—as long as you cured them first.

Here’s how I store them:

• Place unwashed, cured beets in a perforated produce bag or a breathable container.

• Store in the crisper drawer—where humidity tends to be higher.

• Optional: wrap in a damp towel inside a bin for extra humidity control.

Don’t trim the root tail or peel them until you’re ready to use them. The skin helps keep moisture in.

4. No Root Cellar? No Problem — DIY Storage Boxes in Sand or Sawdust

If you’re looking to store beets for 2–5 months, and you’ve got a basement, shed, or garage that stays cool, this method is gold.

You’ll need:

• A food-safe tote or wooden crate

• Clean, dry sand, sawdust, or peat moss

• A cool, dark place (ideally between 32–40°F)

Step-by-step:

1. Add 2 inches of dry medium to the bottom of your bin.

2. Lay your cured beets in a single layer—not touching if possible.

3. Cover with another layer of sand or sawdust.

4. Repeat until full.

5. Keep the box in a location that stays consistently cool and humid—but doesn’t freeze.

USDA Zone Notes:

• Zone 3–5: Garages and sheds may freeze—insulate bins or use a basement.

• Zone 6–7: Basements or outbuildings work well most winters.

• Zone 8+: Outdoor storage may be too warm—stick to indoor solutions or refrigerate.

A few extra tips:

• Avoid storing near apples or other ethylene producers (they’ll cause sprouting).

• Add a thermometer and hygrometer if you want to monitor conditions.

• Check once a month. Earthy smell = good. Sour or musty = not good.

5. If You’re Seeing Issues: Troubleshooting Common Beet Storage Problems

Even with the best setup, storage can go sideways. Here’s what to watch for:

ProblemLikely CauseFixBeets shrivelingLow humidity or didn’t cure properlyAdd moisture source or re-cure next timeMold or rotToo much moisture or poor ventilationRemove spoiled beets; air out binsSproutingToo warm or stored with applesMove to cooler locationFunky smellHidden rot or fermentation startingClean and repack, discard affected roots

6. Got a Root Cellar? Here’s How to Use It for Beets

If you’re lucky enough to have a proper root cellar, here’s how to put it to work.

• Store beets in crates or bins near the floor, where it’s coldest.

• Keep away from apples or potatoes (ethylene again).

• Pack in damp sand if your cellar tends to dry out.

• Ideal conditions: 32–38°F and 90–95% humidity.

Rotate your crates every few weeks and check for any early signs of spoilage.

7. Want to Preserve Instead? Freezing, Fermenting, and Pickling Options

If long-term storage isn’t your thing—or you’ve got more beets than bins—you’ve got options:

Freezing:

• Cook (boil or roast), peel, slice or dice.

• Let cool completely and freeze in airtight containers.

• Texture changes slightly, but great for soups and roasted mixes.

Fermenting:

• Slice or cube and pack into jars with salt brine.

• Add garlic, herbs, or spices for flavor.

• Use an airlock lid or traditional crock.

• Store in fridge after fermenting 7–14 days at room temp.

Pickling:

• Classic vinegar-brine recipes keep color and crunch.

• Water-bath can for shelf stability (12+ months).

• Grandma’s Tip: “Pickled beets make January feel like July.”

8. Bonus Tip: Don’t Forget Your Fall Crop

If it’s midsummer now, you’ve probably got time for one more beet planting.

Beets thrive in cooler weather and store better when harvested in fall. Sow a late batch now and you’ll have fresh roots ready right when storage season hits.

9. Get Your Printable: Beet Storage Reference Chart

To make this all easier, I’ve created a one-page printable with:

• Ideal temps and humidity per method

• Storage timelines

• Key notes for each option

• Tools and materials checklist

👉 [Download the free storage guide here.] (insert actual link)

Final Word: Start Where You Are

Whether you’ve got a full-blown cellar or just a fridge drawer, storing beets is one of the simplest ways to keep real food on hand all winter long.

It doesn’t have to be perfect. Just start.
A box of sand and a dark corner is enough to feed your family through February.

—The Grounded Homestead