Beets

These hardy root vegetable offer a couple of great ways to be eaten — either harvesting the greens or as whole beets.
A single beet seed pod holds up to 10 individual seeds so they will require some thinning after they are an inch or so tall.
Harvest the greens from multiple beets leaving enough to grow the beet, and you can have greens all summer long and full-sized beets in the fall.
The seeds will not begin to grow if its too cold, so adjust your planting to when the soils have gotten over 10 degrees Celsius. Or utilize one of the many soil warming methods.
Deer and groundhogs love beets, mostly the greens but will chow down on the root as well. Beets typically require little maintenance after an initial thinning and weeding. The thick leaves tend to shade out the competition when they take off.

Cylindra Organic Beet:
These beets grow long cylindrical roots to five inches or more. This makes them perfect for pickling as they slice easily, and you get more beet per se beets are root. Maturing in 70 days or so they have ample time to grow here. Planted directly in the soil when the soils warm up a bit in the spring. As with all beets, the tops are edible and quite tasty. Selective harvesting of the beet leaves as they grow will allow them to produce meals throughout their growing cycle.

Bulls Blood Beet:
These heirloom beets have been staples in many gardens. They are dual-purpose with delicious greens as well as ample roots which are sweet and uniform shape. They also boast a short growing time at between 35 days for leaves and 58 days for mature roots.

Preservation

Beets with 1 inch of the greens still attached and stored in a cool moist area in sand or sawdust will last for one to three months.

Pickled Beets are a favorite and can extend the lifespan to over a year.