The unquestionably tasty root is what most are looking for in their beets. But, don't neglect the greens, which are also delicious.
Remove the greens from the beetroot as soon as possible. I may sometime remove the greens if they are quite damaged or for longer storage as the greens "suck" moisture out of the roots. Store roots and greens separately in containers or bags in the fridge.
Both the roots and greens can be eaten raw or cooked. Make sure to try the Badge Flame roots raw either sliced or grated thinly. Young and small roots do not need to be peeled, but you may wish to peel larger beets to remove any tough skin or stringy roots. It is easiest to remove skins after beets are cooked when they can be rubbed off using your hands or a paper towel.