Useful advises are for vegetables.

As keeping vegetables in dark, cooled place, on a sun place they are fast loosing benefit effects.

As for cutting, cleaning theirs use a knifes, mixer with non corrosion steels, other are damaging vitamin C.

When are cooking beet and smell is bad, close a pot with a gauze wetted in vinegar, close a lid, or add in pot two cubes of sugar.

Dried vegetables are scald and for 2 hours adding in warm water, for swelling theirs,cook in a water,where they are wetted.

As beet non coloring other meal as cut her, add in vegetable oil, infuse cold into for ten minutes, as he keeping for a color in cooking,stewing add one tea.sp. of sugar, a few crystals of lemon  acid, or vinegar.

As beet and carrot will be a juicy if cooked roots, and stems.
Cleaned vegetables are cooking in minimal water, after use a water for soups cooking, as chopped more smaller theirs is shorten manufacturting time.

As carrot green will get for taste are shi and fish soup, as before using add in hot water for 6 7 minutes, for bitter  taste removing.
As beet top you can add in salads of fresh vegetables, as wash her, chop, scald, after leaves are  softer, tender, as specific taste will be less clear.