Also called Italian Beets these are striated pink and white. I like to call them the rosé of beets, right between red and gold. The color will bleed a bit when cooked, especially in a liquid. But shaved or shredded, it eats nice raw in a salad or slaw and retains the gorgeous color.
Beets again in this share. A quark in our system of every other week within Nichols’ every week system is that sometimes one group gets things a couple times while the other doesn’t see it all. Luckily beets will last quite awhile in the fridge, and even longer pickled (plus more snackable). We pickle ours with baking spices for a nice cozy vibe.
