Distinctive orange-gold skinned roots with gold flesh which does not 'bleed' so are easy to prepare in the kitchen. A culinary delight, just wash young roots, peel skins of larger roots, for a delicious sweet taste grated or sliced in salads, or as a cooked vegetable. Stems and leaves of younger roots are delicious raw, steam or stir fried as an alternative to chard and spinach. A no waste vegetable.