Besides the familiar red ones, you can find golden beets, white beets and even beets with a bull's-eye pattern (these are Chioggia [key-O-ja], named after a town near Venice, Italy).
How to choose: Select beets that are heavy for their size and show no surface nicks or cuts. If they're sold with their tops on, the greens are always a good indicator of freshness as they show wilting very quickly (plus the fact they're delicious).
How to store: Refrigerate in a tightly sealed plastic bag.
How to prepare: To get the best flavor out of beets, roast them. Remove the greens, wrap the unpeeled roots in a foil packet, place the packet on a jellyroll pan and bake at 400 degrees until the beets are tender enough to pierce easily with a paring knife. Set aside until they're cool enough to handle and the peels will slip right off (do not wear anything white; the pigment will stain like the dickens). Peel or quarter them and serve them seasoned with a little oil and vinegar, or blanch the tops and mix that in as well.