The gold-colored counterpart to traditional red beets offers a flavor profile that is slightly less sweet and also dials back the earthiness that is commonly associated with beets.

Golden beets also provide a colorful pop of orange or yellow to plates that is only accomplished by a limited number of vegetables. You can spot golden beets in both cooked and uncooked applications — look for them raw in salads and slaws or dressed and paired with a dairy component such as sour cream; and you’ll also see them roasted, braised and sautéed as a side to support the center of plate, or in lead roles in appetizers.