Pink Vegetable Broth

I've read varying accounts on what makes the best vegetable broth, but I think all of them tell me not to use beets. I've read that you should never use onion skins, I've read that you should always use onion skins. I just kind of decided it didn't matter. In fact, I really decided to cook up some vegetable broth when I added the parsley to the borscht, because besides agreeing that you shouldn't use beets, the only other thing everyone seems to agree with is the use of parsley. Always. And then I basically just through in all of the vegetable scraps I had left, which I will try to categorize here.

* cabbage - outer leaves and core (outer leaves could've been used for something else but I knew that would never happen)

* beet stems/peels/tops (no greens)

* carrot peels

* half a grated potato plus peel

* onion skins and tops

* parsley stems

* garlic skins and a couple of cloves

* juice from can of drained tomatoes

I think that's all. I threw in some salt but not too much. It is very pink. I keep trying to envision a situation in which this is a problem and I keep failing.

There are a couple of carrots that have kind of lost their crunch in the crisper drawer I would've thrown in if I'd thought of it.

I'll be using some broth next week since it is likely i will make risotto, so we'll see if the pink is a problem!