Beets

How to store:

Store the best roots; damaged or bruised roots will not store well and should be eaten soon after harvest. Gently rub soil from the roots before storing them. Don’t wash roots before you store them; if you do, be sure to dry them thoroughly.
Store beets in a cold moist place as near to freezing as possible without actual freezing, 32°-40°F (0°-4°C) and 95 percent relative humidity.
Store beets in the refrigerator placed in a perforated plastic bag in the vegetable crisper drawer. Beets will keep in the refrigerator for 1 to 3 months.
If there is no room in the refrigerator, beets can also be packed in a container—a bucket or plastic storage box or cooler–in moist sand, peat moss, or sawdust. Don’t pack roots too tightly; if the roots touch they can start to rot; be sure to leave 2 inches (5 cm) of insulating material around at the top, bottom, and sides of the stored roots. Set the lid loosely so that there is good air circulation and place the container in a cold place such as a basement, garage, or shed.
Check roots in storage often and remove any that show signs of deterioration.

Preheat oven to 425 degrees Fahrenheit.
Grease a large baking sheet or dish, set aside.
Peel and cut 3 beets into 1” cubes.
Toss beets with 1 TBS olive oil and ½ tsp sea salt.
Spread onto a greased baking dish in an even layer.
Bake in preheated oven for 15-20 minutes.
After 15-20 minutes, stir and bake for 10 minutes more or until beets feel soft to the touch.
Mix together balsamic vinegar and honey.
After 30 minutes (or when beets are soft to the touch), remove beets from the oven and add the honey/vinegar mixture to the baking dish.
Stir until all the beets are evenly coated.
Return to the oven for 10 minutes, stirring once half way through.
Roast until the balsamic/honey mixture coats the beets (and isn’t runny).
Remove from the oven and serve warm or store and serve later over your favorite salads.

Beets have an earthy flavor. The greens can also be eaten.