A favourite delicacy from Victorian times it is something different from the usual red beetroot, does not bleed and stain like normal beetroot, attractive globe shaped, Leaves are light green, roots orange-yellow that turn golden yellow when cooked. Tender, sweet tasting and a fine texture even when large, can be steamed, cooked in casserole or used raw in a salad. Recommended variety by River Cottage Handbook Veg Patch.