Gold beets are so sweet and pretty they straddle the line between veg and dessert. They're easier than red beets to prepare just because they're non-staining but are otherwise pretty much the same. Baby gold beets don't even need to be peeled - just give them a good scrub and roast whole or half. They cook up with a dense, almost gelatinous texture and turn even brighter gold after cooking. Gold beets ar great in soups, salads, pasta, rice and grain dishes. Don't forget to cook the nutritious tops which melt into pure silk.