In a glass jar, gleaming

[Jenise]

So yesterday I realized that the day I bought three gold beets because I didn't think I had any beets, I was wrong because I actually did have three Chiogga beats on hand--and then I never did anything with either.

Staring at both, I got to thinking how pretty they would be mixed and pickled as they gave their colors to the vinegar and spices, prettier than any purple beet.

I was not wrong. The result is not as orange as I thought they might be as the gold beets were actually half the size and therefore a third of the total volumn, but aren't they beautiful?

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Yeah ! The best sign that you are back in the saddle.
I can't pass up beets and love to do things to show off the color. Beautiful. Kind of a shame to eat.

They look great! Reminds me of a cocktail I once drank at a Danish restaurant in NYC. It was made with a golden beet infusion and it was very yummy. The restaurant would sell the red beet infusion to take-away but they would not sell the golden beet: they said it goes brown pretty fast and, even though the color does not affect the flavor, it troubles people so they just don't do it.

[Jenise]

Jeff, the chioggas are also susceptible to discoloration (more so in my experience than yellow) and both require cooking longer and softer where I would personally prefer to leave a little more crunch there, but still I worried about it when pickling these so in hopes of not watching them develop off colors (happened to me once with chioggas I cooked for slicing into goat cheese napoleons), I skinned them while still hot and cut them straight into the jar, pouring the warm brine over immediately. Didn't know that this would work, but having seen the other I figured it was my best hope.

Christina, yes finally feeling better, thanks.