One of the things I love about growing beets is that you get a lot of value for the space: you eat the roots, you eat the greens. Better yet, even though beets need some space to grow (so the root can get bigger), you can plant them thicker from seed and thin them when the greens are big enough to eat.
Beets are related to chard and the greens are similar to swiss chard, so you can cook them in the same way and the same recipes. The easiest way is to sauté them. I like to do them in olive oil and garlic, then when they’re cooked, add a bit of lemon juice or balsamic vinegar, then serve. Delicious!