Dark reds have always been, we now discover the white beets (as white as turnips), the golden yellow (between the carrot and the turnip) and even a bi-colored, swirled with red and white. You can find these different varieties of beets in public markets. If you are lucky enough to combine the yellow and red ones for this recipe, you will get a dish with vibrant colors. When evenly cooked, red beets are firmer to the bite and less sweet than the yellow. The latter are the best, in my opinion. In addition, they retain their beautiful yellow color when cooked, which is not the case for the bi-colored beets.
