Too Many Chefs

Beets are still a labor of love, but my local market in Rhode Island now carries peeled, pre-cooked beets from Melissa's in the produce aisle. Cut the whole beets into chunks, throw them on the grill for a few minutes, and toss in a salad with goat cheese, arugula, toasted walnuts, and a nice vinaigrette.

I don't know, but I contend that beets are pretty easy. I don't think it warrants peeled, pre-cooked ones.

Justin, I agree that the fresh ones you cook yourself are well worth the effort in the flavour they deliver. I think what puts people off, though, is not the difficulty but the MESS factor. That red juice gets everywhere and seems to be indelible!

I view the red hands as a badge of honor. And it really doesn't take long to wash off your hands. White counters and dish towels are another story, true.

And clothes! I'm a messy cook and it's remarkably difficult to find t-shirts in EXACTLY the right shade of deep pink...!

I am a big fan of beets in almost any form -- borscht, beet salad (cubes with lemon dressing, goat cheese, pistachios on greens), sliced . . . . and I love them just roasted. The varieties that are white and red, orange, and red look really nice together too. And I don't go for the pre-peeled ones partly because I love getting that red juice all over the place (almost as bad as pomegranates!).

I like your paella recipe elsewhere on the site as a side note. . .