Beetroot is much beloved by Chefs - probably due to its dramatic colour. But perhaps like me, your first experience of beetroot was in School Dinner salads - and it was the kind of beetroot which came out of jars and had been pickled in very acidic vinegar. Not the best way to eat beetroot in my opinion. Later I came across it ready cooked in vacuum packs and that was/is a different experience - simply cooked (steamed, microwaved, baked, boiled) its sweet and earthy. More recently I've cooked it myself and explored different colours such as golden beet. But you know what? I'm still not over keen. I can take it or leave it. If anything its a bit to sweet for my taste. What about you? Do you like beetroot and how do you cook/use it?