Deep red of beets that have been vinegar-bathed, sweet and sharp.
Pickled Beets is a vivid red.
It can be described as vivid, vibrant, strong and bold.
Set in white, because white reads best on it.
Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is called a pickle, or, if named, the name is prefaced with the word "pickled". Foods that are pickled include vegetables, fruits, mushrooms, meats, fish, dairy and eggs.
Read on WikipediaBeetroot or beet is the taproot portion of a Beta vulgaris subsp. vulgaris plant in the Conditiva Group. The plant is a root vegetable also known as the table beet, garden beet, or dinner beet, or else categorized by color as red beet or golden beet. Its leaves constitute a leaf vegetable called beet greens. It is native to the Azores, Western Europe to the Mediterranean and India. Beetroot can be eaten raw, roasted, steamed, or boiled. Beetroot can also be canned, either whole or cut up, and often are pickled, spiced, or served in a sweet-and-sour sauce.
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