How I keep half a beetroot from staining everything

Half a beetroot already cut — the cut wet and loud pink. Left open on a plate, the juice runs under the board, onto the salad, onto the fridge shelf. I wrap the cut tight in film or set the half cut-side down in a small closed box — the pink stays inside, not on everything else.

How I keep half a beetroot from staining everything. Scrubbing the board after beetroot is about wood already marked; washing the board at once after borscht is about the board after work; beetroot leaves in water are another green. Here it is the cut half itself: shut the juice in, so the fridge and the next vegetable stay clean.

If juice already ran — I wipe the shelf, I wrap tighter next time. I don’t leave the half naked beside the butter. I’m not comparing market grades — only the half already cut at ours.

I don’t need a fridge that remembers beetroot on every shelf. I need a half that keeps its pink to itself. In your kitchen after the knife is the cut shut — or left open until everything wears pink?