Thanks! I always wondered about those beets.
Did you try the golden beets? They are by far my favorite beet... They didn't seem as "earthy" and were a bit sweeter (at least when we grew them in Alaska but then the sweetness factor could be due to the cool summers!) My family doesn't eat them so I only grow a few for fresh eating, dehydrating (for single servings of borsch), a couple of jars to pickle, and for the freezer. But then my family all revolt at the mention of beets any way! LOL :)
Wow those beets are looking good,I'm planing to have one of those too.
When I was young, my Mom fixed Harvard Beets. No idea about the name...but they're plain beets with a vinegar-sugar-cornstarch thickened sauce. The funny thing is that while the recipe is in the Joy of Cooking and a couple of older cookbooks I have, it isn't in any of the new veggie-focused cookbooks I have. If you haven't tried them like that, you might check online for a recipe.
The Chioggia beets are mostly used fresh in salads and whatnot, and I'm told that they keep their colors if you bake them. If you don't normally eat beets fresh or baked you're better off with a different variety.
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