This year is the first time I have grown golden beetroot. My perception is that they grow more slowly than the red ones, but this could just be coincidence. I have also found them to be a lot sweeter-tasting than the more traditional red varieties. I think they would be nice roasted with a bit of honey and thyme.
The other "sibling" is Swiss Chard. It looks completely different, doesn't it? But you think about the taste. It has the same "earthy" flavour.
I picked some in the afternoon, and wanted to keep it for the following day, so I stood it in some water. In my opinion, it looks just as attractive as any bunch of flowers!
This is how the two came together: I cooked the beetroot, peeled and sliced them and served them on a bed of wilted Chard leaves - just the green part, since I had eaten the stems the previous evening, steamed alongside some Tenderstem broccoli.
In retrospect I wish I had sprinked the dish with some chopped toasted walnuts and a drizzle of nut oil of some sort.