Beets can be eaten raw or cooked. At Harlequin we grow gold, red, and chioggia beets. Golden beets are not quite as sweet as red beets. Their taste is more mellow and less earthy. They are nice to use because they don't stain everything pink like red beets do. Chioggia beets are striped and add a great pop of color to a salad when raw, but the striping usually fades once cooked.
Cut off leaves to keep roots from drying out. Store greens and roots separately in plastic bags in the refrigerator.