When I grow beets, I go for the gold! Golden beets that is.
This year I'm growing both red and golden beets, but at harvest time, it's easy to tell them apart. The golden beets are bright yellow all the way through to their leaf veins, and the red beets have these beautiful red, striped stems.
If you've ever prepared and cooked red beets, you know that the red juice can be quite messy, but not so with golden beets. Red juice aside, I just prefer the taste of the golden beet. They are wonderfully sweet without that earthy taste that sometimes accompanies red beets.
Roasting really brings out the flavor of root vegetables. Tonight I'm roasting golden beets and carrots tossed with olive oil, a bit of thyme, salt and ground pepper in a 400 degree oven. After 30 minutes, the vegetables are fork tender and oh, so good.
Nutritious and low in calories. You can't beat beets.