I didn’t used to like beets.
As a child the only exposure I had to beets were the bright red, floppy, mushy discs in salad bars and the Piccadilly cafeteria line.
I could never bring myself to try them, even when my Abuelita begged me to.
“They’re good for your eyesight!” she’d exclaim. “They have lots of iron!” she’d proclaim.
But they never, ever appeared appetizing to me.
Then, one day, I ate them roasted.
And they were DELICIOUS. Caramelized, sweet, tender.
Beets make my heart beet. Continue reading