My husband, Ian and I recently joined a vegetable CSA (community supported agriculture) where we receive a weekly delivery of locally grown, organic veggies. We are excited about this venture as it will encourage us to eat more seasonally and to try new recipes with the more obscure vegetables that we often pass over in the grocery store. Case in point, in this week’s veggie box, among the carrots, potatoes, spinach, cucumber and tomato, we also got some beets. Now, growing up, the only beets I ever had were the preserve-kind that were pickled in a jar. I was never a huge fan so when I saw the beets I thought “what am I going to do with these?”. After consulting my library of cookbooks, I found a recipe that intrigued me – Dill Beet Soup (from Quinoa 365: The Everyday Superfood by Patricia Green and Carolyn Hemming) – which as an aside, is a fabulous cookbook! The soup tasted great and definitely changed my opinion of beets but I have to say my favourite part was actually the colour – so fantastically vibrant that I had to share it!