Golden beets offer the same nutritional benefits as red beets.  The main difference between them is pigment color.  They offer a beautiful, bright alternative to a salad or a colorful addition to any meal when served roasted.  Golden beets in general have a little bit sweeter and smoother taste than red beets, and are sometimes described as not having as much of an “earthy” flavor as red beets.  Another benefit–they are less messy!  (No red juice stains).
Golden beets are an excellent source of vitamin C, vitamin A, beta-carotene, potassium, and lycopene.  They are high in powerful anti-oxidants, are heart healthy, and are excellent kidney and body cleansers.
To store, cut off the greens 1-2 inches above the root crown.  Store the greens wrapped in a damp cloth or in a plastic bag in the hydrator drawer of the refrigerator.  Remember to use the greens as soon as possible.  Store the unwashed beets in a plastic bag, also in the hydrator drawer of the refrigerator.
As with red beets, the young beet greens can be used in salads.  Or try steaming or sauteing them, as you would spinach leaves.  To prepare golden beets, rinse dirt and debris off the roots.  Remember, to keep essential nutrients, it’s not necessary to peel them.  Leaving the beets whole, drizzle with olive oil and wrap in aluminum foil.  Place on a baking sheet and bake at 375 degrees for up to one hour.  Check when close to end of baking time, if you prefer them firmer.  When cool, slice or dice into salads or grill them.