We grow several different kinds of beets for fresh use, plus a couple especially for storage. Each has it's special, best use, and we would be hard pressed to leave any of them out of our garden plan. To preserve the color of cooked beets you can leave the skin and half an inch of top on while boiling (skin them afterward) or simply bake the roots in a 350° oven until tender to the fork. Beets are a cool-season crop best grown in spring and again in fall. Fresh beets have a delicious sweetness and rich color and are fabulous roasted, pickled, steamed or baked. The tasty beet greens are an added bonus.