As the weather changes, so do our food preferences. That said, dare I ask, have you tried beets lately? Okay, I’ll admit, beets definitely fall into the love-them-or-hate-them category of foods. But I think most of the problem stems from folks never having tasted anything but canned or pickled beets.

Canned beets certainly tainted my taste buds. For years my standard reply to anyone suggesting I try something beet-like was, "No thanks. They taste like purple dirt!" But tastebuds, like good wine and cheese, mature with age. Thus, I’m courageously urging you to try some beets this fall. How about Marion’s 'UpBeet' Roasted Beet Salad? Now don't run away. It’s good, really it is.

Roasting does the same thing to beets that it does to potatoes and all other tubers. It concentrates on their natural sugars, making them sweeter and richer, while at the same time maintaining their naturally firm texture and vibrant color.

Plus, roasting is actually the easiest way to prepare beets. It’s virtually foolproof, and there are no stained pans or shirts blotched with pink to deal with.

Beets are normally sold with some or all of their greens attached. To prepare them for roasting, start by cutting the stems off about an inch above the base. Don’t cut into the beet itself, because you want the skin to remain intact.

And don’t toss those wonderful beet greens away. They are some of the tastiest greens around. Wash them, chop them into 1-inch pieces and saute with a little olive oil and butter, a smashed garlic clove and a squeeze of lemon for a tasty side dish.

Back to the beet roots. If you haven’t already done so, gently wash the beet roots, lay them on a cookie sheet and place them into a 350-degree oven. As for cooking time: 2 to 4-inch beets will take an hour, larger ones can take 2 hours. When in doubt, let them roast a little longer.

Let them cool a bit, and slip the skins off with a small knife. Cut the roasted and peeled beet root into 1/2 to 1-inch dices and scatter them on top of salad greens. Drizzle on a salad dressing of choice. (If you have a sweet tooth, use a honey dressing.) Garnish with feta cheese, chopped walnuts or pecans, and thin slices of green or red onions.

Whether you’re a vegetarian or carnivore, roasted beet salad works very well with cheese dishes, fish or meat. You get the idea: Beets are versatile. And as a bonus, they are loaded with vitamins and minerals.

Nutrition, beautiful color and versatility--these are good reasons to give roasted beets a try. You’ll never eat a boiled or canned beet again. Well, maybe a pickled one.

You'll find more unique, fun and odd recipes on my main web site at www.plantea.com. See you there!