Beets and their Greens

Check out this long root!  Beet roots can go down as long as 3 - 4 feet.

The beauty of the chioggia beet, inside and out.

What you see above are beautiful specimens of the Goosefoot family: beets.  Specifically, these beets are chioggia beets, known for the bright bulls-eye cross-section.  I eat them raw after peeling and they taste like candy.  Roasting them is good, too, but you will lose the dramatic color contrast. When cooking, most people recommend roasting.  375 degrees in tin foil for 35 - 40 minutes will usually do the trick with beets this size.  Let them cool in the foil afterward and you'll be able to just rub the skins off.
The beet greens are very good to cook, too, like chard.
Did you know that chard is actually a type of beet cultivated for bigger leaves?  Substitute beet greens in any recipe you find for chard. 
Spinach is also part of this family called Goosefoot, so it is very appropriate to cook your spinach with your chard, if you so desire.  
Storing Tips
Separate the beets from the greens and put them both in containers or bags in the fridge.