What a new year without a selegum salad under a fur coat, most Russians love boards, beetners, vinaigrette. So for all year round on the table there was a fresh, hand-grown beetted, it is worth learning to keep it right. Best of the storage preserve excellent flavoring qualities and presentable appearance late beet varieties, such as: Mulatto, Libero, Salad, Bathardi and a few more varieties, including local cultivation.
Correctly collect beets to store longer
Collect the harvest is better in September, before the onset of cold weather, after several days without rain. At the same time, the harvest is stopped for 18-20 days before collecting. It is important that the beets do not overtake even the slightest freezing, since the frozen even on the surface of the beet is already unsuitable for storage. A ripe vegetable on a garden is determined by yellowish, slightly dry stems. It is very important when digging beets from the garden not to pull it out immediately from the ground. It is necessary to beat the shovel of the ground around the root plant to lift it slightly to the surface. Then you should carefully pull the tops and carefully, trying not to damage the root corner and its roots, pull out on the surface. 
How to store beets - processing after digging
In order for a vegetable in the storage process, it is necessary to take care of the drying and beet preparation process.
- Remove the root corner from the Earth should be carefully, without damage.
- The length of the stem is cleaned, leaving the stiff with the size of up to 1.5 cm. Of great importance it is precisely the bottom of the top, and not twisting.
- Then you need to manually clean the fruits from the excess grounds. It is not worth removing the remains of the soil from beet, a small amount of the remaining land on the root plant will even help better storage.
- Before the storage process, vegetables need to dry. Kornemplodes lay out on the bed with which they were collected, but only under the condition of dry soil and low air humidity. In this form, the beets are laid out in one layer and leave to be dried for 3-4 hours.
- A long stay in the air is harmful to productive storage - a lot of water evaporates from beets and it begins to fade.
- If the weather is wet and rainy on the day of collection, the beets are dried in the room, it is only necessary to ensure good ventilation. Thus, the duration of the peensing increases to 3-8 days.
- It is worth noting that it is not necessary to dry and prepare for storage, not all roots, but only one-piece, which do not have sections of starting rotting, intact and medium in size.
- The condition of good yield savings is not to wash the beet before drying or storage.
How to store beets
- Store the beet or indoors (cellar, balcony, refrigerator, basement), or on the street, in the dilated pits or trenches. All methods for storing beets are equally productive.
- Beets are stored for a long time and does not deteriorate, if it is placed in a hill on the rack, store open or closed with sand in boxes or on potatoes.
- Storage conditions are important: Dark and frost-resistant space above the floor at least 15 cm with a temperature regime from 0 to 2 degrees above zero, air humidity must be within 90% and free air circulation is provided.
- For long storage, it is important to comply with the temperature regime, since its slightest change by several degrees will lead to the growth of the tops, which will strongly reduce the shelf life.
- The apartment has a good storage method - on the balcony, provided that there is no space freezes, in the sandboxes. For this, the bottom of the box is falling asleep with sand, lay one layer of beets, then fall asleep some more sand and then the same, in one layer, beets - in such a way the box is filled to the top. Instead of sand, sawdust can be used.
Beets - a beneficial root of the root, which is happy about the people in the form of a borscht, vinegar and the famous salad all year round. Now there will always be a natural beet on the table, which is now known to be stored with the preservation of taste and the root of the root.
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