Beet and its close cousins developed from the Beta maritima, a Mediterranean seashore plant whose root was cultivated in Germany in the Middle Ages. Widely grown around the world it is sold throughout the year. It is an ingredient in the classic Eastern European soup, borscht, and is used in salads and as a side dish,  fresh, canned or pickled. Beets were originally grown for their tops as it was once thought that the rood was good only for medicinal purposes. There are flat, round, long and intermediate beetroots but the most common is round red beet. Deep red in color (mainly from betanine), sweet, earthy and tender. Today, beets are valued as a good source of Vitamin C and A and potassium, and they have loads of  anti oxidants. 

Select beets that are firm, smooth skinned and small to medium. Leaves should be deep green and fresh looking. 

Allow 1/3 to 1/2 pound fresh beets per person. Store beets, unwashed in a cool dark place, preferably under refrigeration. 

Beets can be baked, boiled, micro-waved, and when small, shredded and eaten raw.

Yield:
3 medium beets or about 450 g/1 lb for 4 people in salade or soup.
Nutrition: 
28 Cals/ 3 1/2 oz. raw, 44 Cals/3 1/2 oz. cooked. 

Optimum temperature 1º at relative humidity of 90-95%.
Here are some good sites for more information on beets.
http://www.planetpets.simplenet.com/beets.htm

Here is a wild beet link: the Beetlady
http://hometown.aol.com/Beetlady/index.html

Recipe links to beets:
http://www.geocities.com/NapaValley/2267/beet.html

http://www.pathfinder.com/FoodWine/box/lembeets.html