bleeding beets

The first beet I ate was a mushy burgundy thing at the PFM (professional food management a.k.a. the high school cafeteria). It had been sitting in one of those warm water baths for a couple hours, straight from the can, I'm sure. It was like a mouthful of dirt. It wasn't until now, almost 10 years later, that I decided to give them another go (and only because I couldn't bear to throw out produce from the farmbox). I cut them up and roasted them the only way I know how: with a big glug of olive oil, light on the salt and a generous grind of fresh black pepper.

And they were amazing - slightly sweet with a good corn-y taste. To think of all those potential beet-eating opportunities wasted! I have a lot of catching up to do.