You can tell if beets are bad by checking their look, feel, and smell. Fresh beets should be firm and smooth with bright, deep colors. If the beet feels soft, wrinkly, or mushy, it is starting to spoil. Also, if the skin is cracked or has dark spots that look moldy or slimy, it is best to toss it out.
Cut open the beet to check inside. A fresh beet will be solid and juicy. If the inside is dry, has holes, or looks discolored, it is no longer good. Another sign is a sour or off smell. Beets should have a mild, earthy scent. If they smell rotten or strong in a bad way, don’t eat them.
For beet greens, look for fresh, bright leaves. Wilted, slimy, or yellow leaves mean the greens are past their prime and should be discarded.
If you want your beets to last longer, store them in a cool, dry place or in the fridge inside a plastic bag. Keeping them cold slows down spoilage.
Remember, when in doubt, throw it out. Eating bad beets can upset your stomach. So trust your senses and pick only the freshest beets for your meals.
Beets 101 – Everything You Need To Know
How Long Beets Last in Different Forms
I didn’t used to think twice about how long beets lasted I’d buy a bunch, stick them in the fridge, and forget about them until I needed that deep red splash in a salad. But after a couple of “sniff tests gone wrong,” I got serious about understanding beet shelf life. Trust me, knowing how long each type of beet lasts has saved me from more than one funky meal.
Here’s a breakdown of beet shelf life based on how they’re stored or prepared:
Fresh Raw Beets (With and Without Greens)
- With greens attached: These will only last about 3 to 5 days in the fridge. Those leafy tops suck the moisture out of the root, causing it to wilt faster.
- Without greens: Much better. Store them properly (unwashed, in a produce bag), and you’ll get 2 to 3 weeks out of them. I’ve even stretched them to a month when they were super fresh at purchase.
Pro tip: Cut off the greens an inch above the root as soon as you get home. The root stays firm way longer that way.
Cooked Beets (Boiled, Steamed, or Roasted)
Once you cook beets, the clock starts ticking faster.
- In an airtight container in the fridge, cooked beets last 3 to 5 days.
- After 5 days? That sweet, earthy smell starts turning sour and you’ll know something’s off.
I usually roast a batch and store them in glass containers. That way, I can spot spoilage quickly.
Frozen Beets
Freezing is the move if you’ve got too many beets and no immediate plans.
- Cooked and frozen beets can last up to 8 months in a freezer-safe bag or container.
- Raw beets don’t freeze well unless they’re blanched first otherwise, they get mealy and gross when thawed.
What I do: Slice or dice cooked beets, freeze in a single layer on a tray first, then transfer them to a bag. That keeps them from clumping into one icy beet brick.
Canned Beets (Opened vs. Unopened)
- Unopened canned beets: Long shelf life, like up to 5 years, as long as the can isn’t damaged or rusted.
- Opened: Transfer them to a glass or plastic airtight container (don’t leave them in the can!), and you’ll get about 4–7 days in the fridge.
I had one time where I forgot an open can in the back of the fridge for like two weeks… Yeah, don’t do that.
Pickled Beets
These are the champs of longevity.
- Homemade or store-bought, pickled beets can last 1 to 3 months in the fridge after opening if they’re submerged in the vinegar brine.
- If the brine looks cloudy or the smell changes? Time to let go.
Pickled beets are practically indestructible until they aren’t. Keep an eye out for bubbles or off smells (fermentation isn’t your friend here unless you’re intentionally fermenting).
Bottom line? Beets are flexible, but they don’t last forever. The form they’re in makes a huge difference, so treat raw, cooked, canned, and pickled beets like separate ingredients with their own expiration clocks.
Storage Tips to Keep Beets Fresh Longer
Okay, let’s be real I used to just toss beets in the fridge like they were invincible. Spoiler alert: they’re not. I lost a whole $6 bundle one week because I left the greens on and shoved them into the crisper drawer loose. The entire bunch turned to wrinkly sadness in under a week.
But after trial, error, and a little veggie heartbreak, I figured out some solid tricks to extend their life. Whether raw, cooked, or pickled, here’s how you really store beets like a pro:
1. First Things First: Trim the Greens
This might be the single most important thing.
- As soon as you get home, cut the greens about 1 inch above the root.
- If you leave the greens on, they draw moisture from the root and cause it to shrivel faster.
- Don’t toss the greens! If they’re fresh, you can sauté them like spinach. I toss them with garlic and olive oil for a quick side dish.
2. Store Raw Beets in the Refrigerator (the Right Way)
- Stick unwashed beets in a plastic or reusable produce bag, and pop them into your fridge’s vegetable crisper drawer.
- Keep them away from fruits like apples or bananas they release ethylene gas, which speeds up spoilage.
- Don’t wash them before storage! Moisture speeds up decay. Wash right before use.
I swear by those breathable mesh veggie bags they let just enough airflow in to prevent mold but still keep the humidity up.
3. Cooked Beets? Airtight All the Way
- Once beets are cooked, cool them completely, then place in an airtight container.
- They’ll keep for up to 5 days in the fridge.
- For better freshness, line the bottom of the container with a paper towel to absorb any moisture.
I’ve also learned to label containers with the date I cooked them. Trust me, you think you’ll remember but you won’t.
4. Freeze for Long-Term Storage
- Slice, dice, or cube the cooked beets first.
- Spread on a baking sheet and flash freeze for 1–2 hours so they don’t clump.
- Then transfer to a labeled, freezer-safe zip-top bag or container.
- Squeeze out excess air before sealing.
Frozen beets are great for smoothies, soups, or roasting. Just don’t expect them to have the exact same texture as fresh they get a little softer.
5. Pickled or Canned Beets: Know the Rules
- Always store opened pickled or canned beets in a clean glass or plastic container never in the can.
- Keep them submerged in their liquid to prevent drying out.
- Use within a week for canned, or a few months for pickled, assuming they stay refrigerated and uncontaminated.
Pro tip: if you’re taking pickled beets out with a fork, make sure it’s clean. No double-dipping it shortens the shelf life.
Honestly, proper storage is a game changer. Once I got into the habit, I started wasting way less food and I swear my roasted beet salads started tasting better too.
Can You Eat Beets with Minor Imperfections?
Here’s the truth: beets aren’t always perfect. I’ve pulled some gnarly-looking ones out of the fridge little bruises, a soft spot here or there, maybe a tiny dark patch. At first, I’d toss them immediately. But then I started wondering… am I throwing away perfectly edible food?
So I did a little digging (and a lot of testing), and here’s the deal on when it’s okay to eat imperfect beets and when to just say goodbye.
Soft Spots or Slight Wrinkling? Maybe Okay.
- If a beet feels slightly soft but still has overall firmness, it’s probably just drying out. You can usually peel it and use the firmer parts inside.
- Wrinkled skin isn’t always a death sentence. It just means the beet has lost moisture. Roast it ASAP or use it in soup where texture doesn’t matter.
My rule: if more than 30% of the beet is squishy or wrinkled, it’s not worth it. Chop it open if it looks okay inside and smells normal, go for it.
Minor Dark Spots or Bruises? Trim ‘em.
- Beets bruise like any other veggie. If you see a dark spot, use a knife to cut it away generously.
- Bruises can taste bitter or metallic when cooked, and they break down faster than the rest of the beet.
I’ve saved lots of beets this way just don’t leave any soft or discolored bits behind. Trust your knife and your nose.
Odd Smell or Sliminess? Hard No.
- If it smells off sour, fermented, or like mildew just toss it.
- Slimy texture, especially after cooking or storing, means bacteria has moved in.
One time, I had roasted beet slices that looked okay, but felt slick when I picked them up. Gave them a sniff… whew. Instant regret.
What About Beet Greens?
Beet greens are totally edible and really good for you like, better-than-spinach good. But they spoil
quickly, so you need to use them fast.
- Fresh greens: Should be used within 2–3 days. If they start to yellow or turn slimy, they’re done.
- Cooking them: I usually sauté beet greens with garlic and olive oil. They’re amazing in a salad or as a side dish.
Final Thoughts: Don’t Let Bad Beets Ruin Your Meal
I’ll admit it I’ve had my fair share of beet failures. I’ve sliced into a beet expecting that sweet, earthy taste, only to find it’s mushy, sour, or just… wrong. But over the years, I’ve learned to become way more vigilant when it comes to recognizing the signs of a bad beet. And you know what? It’s made me appreciate the fresh, vibrant beets that much more.
Here’s the bottom line:
Beets Are Resilient, But They’re Not Immortal
Beets last a good while if you store them right, but like all fresh produce, they eventually spoil. Proper storage is your best friend — whether it’s trimming the greens off, storing raw beets in a breathable bag, or freezing extras for later use.
Trust Your Senses
If a beet looks, smells, or feels weird, it probably is. But don’t automatically toss a beet just because it has a soft spot or a little wrinkle. Sometimes it’s about knowing when to cut a bit off and when to throw it away altogether.
Don’t Be Afraid to Experiment
Beets are versatile! Don’t let a few imperfections stop you from making your favorite beet dishes. Roast them, blend them in smoothies, toss them in salads, or even pickle them. The more you experiment, the better you’ll get at spotting those minor imperfections that are still good to eat. And don’t forget about those tasty beet greens! They’re often overlooked but can be a game-changer in a salad or sauté.
Beet lovers unite! Share your tips and tricks for keeping your beets fresh or your worst beet failures. Would love to hear what’s worked (or not worked) for you.