I picked about 3 pounds of the Chiogga beets and decided to try pickled beets today. The recipe I followed is here: http://whatscookingamerica.net/Vegetables/RefrigeratorPickledBeets.htm
First I cleaned and boiled the beets on the stovetop -- and when they say the skins slip right off, they really do! Really easy. These beets turned from bright pink to almost white with a few bits of pink and orange when they were cooked. Since these are refrigerator beets, no processing required other than the clean jars and boiling the syrup.