I have always used Detroit red beets. Just remember not to trim the top or bottoms off or they will bleed to death, you have to wait until they are fully cooked to do this. I pickle the small ones whole.

Detroit dark reds for me too.

having tried both for canning, i'd suggest that you either plant Detroit Reds or Cylindra . the Cylindra have excellent beet flavor and you get more beet for your money when it comes to making beet relish or canned beets.
the italian beets which is what the other variety you mentioned are, doing excellent for fresh salads etc.

Well, you all have convinced me to go with the Detroit Reds. I may throw in a few of the Bull's Eye beets just to pretty up some salads for the summer. Sure would like to see the recipes for the chocolate beet muffins (sound like Red Velvet cake) and the beet wine. Thanks for all the feedback.

I used to plant the Cylindra beets as well. The flavor was so good and they pickled beautifully because they were so easy to slice. Any beets like the ones you speak of will not retain the white rings when pickled. But the color won't be as dark a red.

They are beautiful, wouldn't that be pretty fabric?!