True to their name, golden beets are a beautiful bright yellow-gold inside and are super sweet and tender.
A note on oxidation: Gold beets turn brown when they start to oxidize. The skin is a protective layer and once that is removed, or once the beet is sliced, oxidation begins. To minimize this effect, immediately put sliced beets into water, removing their contact with the air, or if eating them raw slice them right before you eat. This effect is purely cosmetic, they will still taste delicious even if they do brown slightly.
Store beets in the refrigerator.
This variety of beet adds sweet, earthy flavor as well as a stunning visual accent to a meal and they retain their golden color even when cooked. The lighter coloring won't leave your hands or cutting boards purple as red beets sometimes do.
Beet greens are also delicious, try them sauteed with a little garlic and oil.
