Despite a reputation for muddiness, beets are actually one of the sweetest root vegetables you can find, especially some of the heirloom varieties. They also happen to have some of the best leafy greens on top.
Preparing: Scrub well; leave on an inch or so of the greens to minimize bleeding. If you’re roasting or boiling the beets, peel them after cooking. Rinse the greens well and chop the stems.
Best cooking methods: baking in foil, roasting, braising and glazing (beets); steaming, sautéing (greens and stems)
When are they done? Beets: when tender all the way through; pierce with a skewer or thin-bladed knife to check. Slight overcooking is preferable to undercooking. Beet greens: when wilted, stems when tender.
Other vegetables you can use: turnips (which also have great greens), rutabagas, carrots, parsnips
Some people plain don’t like beets (to the point where some plant breeders have tried to produce a beet that doesn’t taste like a beet—really), but I think most people are just afraid of ruining their shirt or simply can’t deal with the potential stainage. There are ways to cook them without mess, also. Here's the one I’ve relied upon...
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