1.   Golden beets provide typical beet texture and color but only the barest hint of beet flavor, so subtle that it disappears when mixed with an herbed vinaigrette.

2.   If you cannot find golden beets, use twice the amount of ordinary red beets.

3.   Place the golden beets in a roasting pan next to each other but not touching.

4.   The terrine of whole asparagus is layered with mascarpone and Vermont chevre, wrapped in savoy cabbage and served over baby golden beets and carrots in a vinaigrette.