Both the beet root and the greens are edible. Beet roots are often roasted or boiled, or can grated raw in salad, and the tops can be cooked like swiss chard or spinach. Nutritionally speaking, beets are exceptional sources of essential vitamins and minerals. They are rich in calcium, iron, magnesium, potassium, vitamin C, thiamin, riboflavin, vitamin A and vitamin K. Beets store most of these nutrients in their leaves.
Keep beets refrigerated (32-36°F). The stems and leaves can be removed and they do not need to be in a plastic bag.