About Beets
Beta vulgaris, commonly known as beet is also called garden beet, beetroot, spinach beet and leaf beet. When people say "beets" they are usually talking about the beetroot which is an excellent source of potassium. The leaves, known as Beet Greens, are high in vitamin A and C and have more iron and calcium than spinach.

Buying, Storing, Preparing:
If possible, buy small beeteroots which have their whiskers intact and have at least 2 in of stalk at the top. Beetroots will keep for several weeks if stored in a cool place. The usually deep-red root of garden beet are eaten in a number of ways: baked and served with sour cream, braised in a creamy sauce, grated in a salad or used for the classic soup borscht. Swiss Chard is a member of the Beet family and you can use Beet Greens in recipes as you would Swiss Chard or Spinach. The Greens can be boiled for a few minutes, well drained and served with butter or olive oil.

A diet rich in a variety of vegetables and fruit may help reduce the risk of some cancers.