It is well known that beets are stored very poorly in a warm cellar – the vegetables wither, wrinkle and dry out. However, if there is no cellar at all, the situation does not get any better.
In this case, divide all the root vegetables into 2 piles - throw small and medium beets into one, and put large ones into the second.
If we are talking about small and medium-sized fruits, you have two options - either freeze them after washing and drying, or freeze them boiled or baked.
In both cases, there is no need to peel and cut the vegetables, and cellophane bags are suitable for storage.
It goes without saying that such methods do not work for large beets – they require preliminary preparation.
Here, do as your heart tells you: peel the root vegetables and cut them into slices (plates, strips), then freeze them fresh, or boil (bake) the beets, then cut them into cubes and again put them in the freezer.
If you use beets mainly to make borscht, you can set aside some grated vegetables for future use.
Finally, you can freeze beets after you have put them through a meat grinder and placed them in molds.
