Beets are a superstar in edible gardens. They grow rather fast, are cold tolerant, come in many cool colors, and have 2 edible portions, the leaves and the root. Most people are familiar with eating the root portion.
In this photo I am gently picking a large beet leaf to sauté with some garlic for dinner.
Just snap or snip the leaf stem just above the beet root. Don’t worry, your friendly beet will keep popping out new leaves. Just don’t pick too many from each beet at once.
When your beet root reaches a desired size then you can pick the whole thing. Just don’t throw away the leaves and stems!
Finally, a quick easy way to roast beet root is to wash and scrub the root portion and then place in a piece of foil wrap. Drizzle with olive oil and seal the foil wrap around it. Roast in the oven at 400 degrees farenheit for 20 minutes. Check it by sticking with a sharp knife or cake tester to see if tender. It will continue to cook a bit as it cools. Really large beets roast faster if you halve or quarter them.