Beets (Beta vulgaris) are best known for their deep-red-colored roots and sweet flavor. However, you can use their very tasty leaves (called greens) as a Swiss chard or spinach substitute.

Try slicing beet roots or greens in salads or cooking the roots in classic beet dishes such as borscht (beet soup). Like most root crops, beets’ sweetness improves as the temperatures cool, so leave some in the garden for a late-season harvest. Beets tend to mature about 50 to 65 days from seeding. Some good varieties to try are 'Red Ace', 'Detroit Dark Red', and 'Lutz Green Leaf'. For a long, thin, red root, try 'Cylindra'. These varieties are consistent producers and widely adapted to various growing conditions.

If you're interested in beets of different colors, try growing white-fleshed 'Albina Verduna', which is very sweet, and yellow-fleshed 'Golden' or red-and-white-striped 'Chioggia', which are sweet, too, but are mostly grown for their looks.