LogFAQs > #965251798

@AltyMcAltface posted...

thanks! that's one of the things i came across online that i thought it might be. i think this confirms it. looks like they should be good. this one article about them says they taste similar to red beets but don't have the staining effect, which makes them better for combining with other veggies.

sounds like they should go good as part of the next batch of pan-roasted vegetable medley i'm gonna do, which might be tomorrow if we polish off the last of the previous batch today. i have some baby red potatoes, a bag of brussels sprouts, some onion, garlic, sweet potato. might pick up a couple other things for it, too.

From personal experience Id say golden ones have a sweeter & milder flavor than red ones - both have their advantages.

Medley sounds hella good but Id try to keep one leftover & make a beet salad with it if youve never made one before - the usual build for a beet salad is beets + arugula + goat cheese + honey vinaigrette & often nuts like walnuts/pecans/pistachios too. For best visual presentation pick up a red one too, the red + gold contrast does wonders:

https://imgur.com/FfGvEGU