The red and white stripped Choggia beetroots go pale when cooked. I preferred them thinly sliced raw.
I like them shredded into my own coleslaw (that also has raw pumpkin instead of carrots). Even though they have red rings they don't bleed.
Call me semi-conventional, I like white, gold or pink (ringed) beet in stews, dips & slaws for the earthy flavour but I find the "bucket of blood" look you get from adding bleeding beet is a bit off-putting. I still like to see areas of red beet on my plate, as long as the whole plate isn't red
- fear of monochrome food from the early sixties?