Using the Greens

• Cook beet greens into soups and stews, or sauté them on their own. Beet greens are closely related to Swiss chard, which comes in the same colors and is eaten for its leaves, and sometimes its stem. Trim and discard the spindly beet stems, which can be tough and chewy. Beet greens soften and wilt in a minute or two in a saute pan or steamer. Season them with olive oil, garlic and a splash of balsamic vinegar.

Shopping for Freshness

• Beets with leaves attached are usually fresher than cut beets because they must be sold soon after they are picked. However, unless you're eating the leaves, which should be fresh and vibrant with no brown spots, it doesn't matter much how fresh the roots are, unless they're starting to soften. Cut beets are a cold weather storage crop, retaining their quality over time as long as you store them in a cool, dry place.

Shopping for Price

• Because they are easier to handle and store, cut beets usually cost less than beets with tops. Bunches of beets with greens are seasonal phenomenon, justifying a higher price because their window of availability is relatively limited. The brilliant color of their leaves is also a built-in marketing tool, encouraging impulse purchases and justifying a higher price, at least in venues where consumers are willing to pay more, such as upscale retailers and some farmers' markets.

Shopping for Storage

• Buy cut beets when you're buying in quantity and planning to store them for a while. Alternately, buy beets with tops, trim and cook the greens right away, then store the roots. Cut beets will keep for weeks and even months in the refrigerator or in a root cellar. Pickling beet roots extends their shelf life even longer while adding flavor.