We didn’t really do beets in our family when I was growing up. I think it was due to my mom’s neat-freak tendencies and the fact that beets can be seen as a messy ingredient. It wasn’t until I met Aaron that I started to appreciate this little ruby root that is ever-present in the cuisine of his Polish heritage. Roasted beets continue to be my favorite, and when they’re layered with cheese in a French-ish terrine, oooooh baby, are they ever tasty.
Note: You can roast your beets well in advance—they’ll keep whole or sliced in the fridge for up to one week.