Beets are low in calories, high in fiber, and contain cancer-fighting antioxidant betalains. Betalains starve tumors and hinder cell division. Adding a 1/4 cup of beets to your daily diet can reduce your kidney cancer risk. This superfood dilates vessels so your blood flows easily, and it’s high in iron, which fights anemia. Because of their high sugar content, beets are delicious when eaten raw, but are more typically cooked or pickled.
Beet greens are higher in nutritional value than beet roots. They are richer in calcium, iron, and vitamins A and C. Beetroots are an excellent source of folic acid, fiber, manganese, and potassium. Beet greens and roots are a good source of magnesium, phosphorus, iron, and vitamin B6.
Preparation and Storage
Cut away the greens (leaving an inch of greens on the root) and refrigerate the beets and tops in separate bags. Beets will last at least a month, but the greens only 3-4 days.
For longer term storage - store at 1-2c, 95% humidity and they will last 1-3 mths
Sourced from: http://www.uga.edu/nchfp/how/store/wisc_vegetables.pdf
For information on how to can beets - http://www.uga.edu/nchfp/how/can_04/beets.html, http://www.uga.edu/nchfp/how/can_06/pickled_beets.html
For information on how to freeze beets - http://www.uga.edu/nchfp/how/freeze/beet.html