Growing up, beetroot to me meant red circular slices, in Golden Circle brand cans, bathed in pinky juices that tasted... well... like canned beetroot. I never did like the taste, or the texture of it. If I was unlucky enough to score a slice on a hamburger I would remove it in a nanosecond and drop it onto the plate of the closest beetroot loving person. There was always someone who wanted the slice. Pity it always left a red liquidly beetroot tasting residue behind...
Years later, after hearing lots of people, and lots of cooks rave about how different fresh roasted beetroot tastes, I decided to give it a crack.
I planted 8 little beetroot seedlings, dutifully watered and cared for them week after week, and now I have 8 juicy fresh beets ready for eating.
So I headed to Pinterest to get the skinny of how to roast and skin beetroot.
Ready set bake...
In summary... I am converted. Fresh, roasted beets taste nothing like their canned brothers. Its never too late to try new things in life.