This year, I have discovered a few new loves for my taste buds and beetroot is one of them. I had never really tried it because I didn't like the sour flavour deposited by the vinegar they are always soaked in. (To be honest, I kind of thought that it was part of the natural flavour of beetroot.) But after trying a quarter of little homegrown, roasted beetroot, I was surprised at my lack of twisted lips and squealing taste buds. The unique, earthy flavour of the beetroot revealed itself, and it is only made more interesting by that beautiful, rich fuchsia colour. Like tomatoes, I find that beetroot is best kept simple, served with a sprinkle of salt, a grinding of black pepper and a glug of olive oil.