Spectacular coloring, thin edible skin, rich flavor, smooth texture: What more can you ask of a carrot? Serve alone as garnish, or mixed with other vegetables, hot or cold. Microwave for maximum color and zip. Although nothing could be quicker and easier, vigilance is a must, or the carrots turn flabby—in seconds. The carrots can also be steamed (less vividly). Sauteing or simmering the raw carrots muddies the color. Reheat in butter for a sweet, warm flavor, then finish with herbs. Or gild in peanut oil and add shiny black sesame seeds for an Asian touch. The slices are brilliant orange with an eggplant-purple edge. Most large red or purplish carrots—not just Beta Sweet—can be cooked in the same way.