The color of beets is due to betalain, a naturally occurring pigment most often found in flower petals. Prickly pear fruit (another ingredient in our refrigerator) also exhibits this pigment, and swiss chard (still hanging on in the garden outside) owes its color and taste to being a subspecies with beets. They make a good meal tossed with carrots, garlic, and montreal steak seasoning, and roasted in olive oil in the skillet.
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