Look what my wife found when thining the beetroot (from my blog on
http://www.waark.com/)
Can't believe quite how much has grown in a thickly grown row! These were from the real seed company and are the sanguina variety. I also got white beetroot (no stains) but as we'd just eaten the red variety the white tasted bland in comparison, the red being so much sweeter.
I prefer to roast mine - parboil first, warm a ceramic dish with a good glug or two of olive oil in the bottom in a really hot oven, then dump in the beetroot and leave until really caramelised!
My one real complaint beetroot I cannot seem to buy it raw easily anywhere - I hate pickled beetroot but that seems to be all I can ever find! Occasionally I see it on the organic aisle in Tescos but it's a fortune!