Red Ace - These are the traditional round red beet that are great roasted with other roots or boiled, peeled and sliced, served with butter or olive oil and a pinch of salt.
Cylindra - They have elongated roots and the most gorgeous and delicious greens. The greens, for some eaters, are just as valuable as the roots. They can be prepared like chard: braised, sautéed, used in soups and go well with eggs and beet roots.
Chioggia - Also known as the candy cane or bullseye beet, it's most notable for its striking deep pink and white spirals, and the beet adds a beautiful pop of color to salads and soups. These are especially tender and sweet and are exceptional for raw eating and like any other beet, it can be prepared steamed, sauteed, roasted, and pickled. The greens are also delicious! Sadly, the beautiful stripes fade when the beet is cooked.