Beet greens are special because you can also eat their roots. Culture: Sow seeds every two weeks beginning in August for continuous supply. Also plant in early fall as a winter sleeper. Beets prefer cool weather and are at their very best when grown quickly with plenty of moisture. Soil should be loamy and high in organic matter. Harvesting: The tender and colorful tops are at their best and most nutritious when harvested young. Add them to salads and cook larger leaves as you would Spinach. The deep red roots will maintain their sweetness if properly stored. Excellent in making harvard beet recipes. Nutrition: Good source of vitamins, calcium, and iron.