One of my favorite things about the mix of veggies I cook in the depth of winter is the spectacular color of the beets. I'm not just talking about the red ones: the gold ones are also vibrant, and the pink concentric circles in the Chiogga beets never cease to amaze me.
They all taste more or less the same, but the range of colors certainly adds visual appeal. And, unlike the red ones, the other varieties don't bleed onto everything around them.
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