[Totty]

Always grow Pablo and boltardy. Grew chioggia for the first time last year am will again this year as they look like a candy cane inside. Also have some yellow and some white this year to see how it goes.

[compostqueen]

I grow many different ones as I like to use them for different purposes. The golden ones are sublime flavour and Chioggia is good sliced oh so thinly into a salad - both are great roasted!
Boltardy makes a lovely roaster too and you end up with a sticky sweet beetroot which is lush eating.  Detroit is similar, I think to Boltardy for its cooking qualities. Some varieties have better foliage for salads than others. 

I think to say you just stick with two varieties is a bit dull and you're missing out flavourwise.  For those of us interested in cooking our produce I'd say grow a golden one as well as a purple

[Mrs Bee]

OK, Compost Queen, you have persuaded me.
I am off to the seed catalogues.
Is there any golden one in particular you would recommend?

[Totty]

Touchstone gold is the one I'm growing. Available from medwyns and probably others too.

Totty

[compostqueen]

Burpees Golden. As with Chioggia you get the best flavour from them by roasting them in the oven, or wrapping them in foil and plonking them on the barbecue after you've finished roasting the meat. They go sticky, sweet and delicious

Chioggia can be finely sliced or grated onto salad and has a radishy texture. Not crazy about it like this but roasted it's lovely