Oh my do I love beets, j'adore them! I tried my first in my early 20's beet after reading Tom Robbin's Jitterbug Perfume ( I his novel "Another Roadside Attraction" to thank for my love of mushrooms as well). I always though they were pretty but my exposure was limited to pink horseradish and the canned ones found in salad bars. Now i love them roasted, and pickled, and shaved and pureed, diced sliced etc. This recipe came about when catering a 40th b-day party this past summer, it's quite versatile, once the beets are done they can be piled on top of crostini smeared with sheep's milk ricotta or creamy goat cheese. They're a gorgeous base for grilled scallops. Diced in a tiny brunoise they make an elegant and gluten free hors'douerve served in a soup spoon

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