Right before Christmas I bought some beautiful chioggia beets at the farmers' market. I love regular (magenta) beets and have always been interested in the striking hot pink/white concentric circles on the chioggia variety.
Sadly, roasting in foil muddied the colors, and the chioggias were much sweeter than the beets I'm used to. I like beet sweetness, in moderation and in a vinegary or mustardy dressing, but this was a bit much.
Should I have cooked them another way to preserve the colors and is there a better way to enjoy a non-cloying beet? BTW, I see all of these food posts and photos showing thin slices of the vibrant hot pink/white beet rings, and now I wonder if those were designed and shot with raw slices...hm....