I was making pickled beets* on Friday and I just couldn't believe how beautiful this variety is. Thanks, Be Wise Ranch!

*Recipe for pickled beets
2 1/2 cups cooked beets (cook until still a little al dente, not mushy)
1/2 cup apple cider vinegar
1/2 cup beet juice (what you cooked the beets in)
1 tsp salt
2 tbs sugar
onions (optional; I threw in some of the scallions I've been getting from Be Wise)
canning jars
add to each jar:
1 bay leaf, 2 cloves, 2 peppercorns

Heat the vinegar, salt, and sugar to boiling. Once the beets have cooled, slice thickly, or however you want to eat them. Add beets to jars, to an inch from the rim. If you are planning on preserving them, take care not to get anything on the rim; a canning funnel is helpful. Otherwise, don't worry about it. Add beet juice so that the jars are filled to about 3/4 of an inch from the top; should be the "shoulder" of the jar. Put in fridge, or process for sealing. Wait at least a week before trying them, either way.