My first encounter with beets happened when I was a kid eating dinner at Sizzler. ( Don’t laugh. Back in the early 90s when I was in elementary school, Sizzler was the IT place to be. ) My little brother and I loved the kids’ buffet section, you know, the one with the lowered counters and the never ending supply of onion rings and chicken nuggets. While we loaded our little plates with fried food, my mom would be at the salad bar gathering us greens to eat. This particular dinner, she handed me a plate of salad with red slices on top. Even though she put ranch on the side, I immediately expressed disgust. YUCK! I don’t like cranberry sauce! I don’t want to eat that! (Yes, I HATE cranberry sauce. I don’t understand that strange jiggly cylindrical red thing that always shows up on the Thanksgiving table.) My mom laughed and told me those red things were beets. Beets? What the heck was that? I looked over to my dad and saw him happily eating them. If my dad eats them, it is safe to assume that these beets are in fact edible. I took a bite. WOW! These are sweet! And since that dinner, I happily eat beets whenever my mom puts them on my plate (even now when I’m almost 30).