The flavor of golden beets is milder yet robust compared to the strong earthy sweetness of the red beets. I love the bright yellow of it, almost as if it was steeped in turmeric powder which is a staple in my kitchen.
I usually cut them into wedges and cook them in the microwave till done - firm, not mushy. Then, heat oil in a cast iron skillet and pan roast them till golden brown. Toss some into lettuce salads, or use these roasted golden beets to make the beet-feta salad.
Here, I simply add chopped rainbow chard to the same cast iron skillet where golden beets are roasted; when chard wilts enough, season to taste; serve warm topped with toasted walnuts and pine nuts.