Chioggia beets are red on the outside, with a white/red stripe on the inside. They cook up as a light pink colour.
We like to steam our beets, and then toss the tops into the pot when the beets are just about done, and steam for 5 more minutes or so. We chop the beets and greens, and toss them with a bit of crumbled feta, fresh-squeezed lemon or lime juice, and black pepper. Delicious!