I want to explore using beets again. We always had the canned versions as a child and I never really liked them at the time.
The question is that beets are normally sold with the green tops intact.
With carrots; they last much longer in the 'fridge if you cut off the green tops. It keeps the moisture inside them and not wicking away from the root. It seems to work on radishes too.
Would that help beets last longer too? I know with beets the green tops should be saved for other uses.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)