I’ll admit, I have never been a big beet fan. It may be because as a kid, I was only exposed to the canned, pickled type my mom served now and then when we were out of other vegetables. I’m not faulting the woman, I just didn’t know any different! Flash forward 30+ years. I am faced with a salad demo at a local farmers’ market where the vegetable du jour is beets. I had to make something out of the root. Thankfully, the quinoa, kale and beet salad I made was a hit, but I had 3 beets left. I hate food waste, so with a little time on my hands today, I opted to roast them with a little salt and olive oil.The type of beets I was given (thank you Turner Farms of Indian Hill) were not the traditional deep red beets we’re all familiar with. These were Chioggia beets, which look like a psychedelic lollypop when you cut into it. Similar to other beets, they have a firm, crunchy texture and sweet, earthy taste. They paired well with kale and quinoa and were perfect for beets chips.Ingredients:3 large Chioggia (or other) beets1 ½ Tbsp. olive oil½ tsp. salt1 tsp. dried rosemaryDirections:Preheat oven to 375 degrees.Clean and peel beets. Cut into thin slices and place in a gallon-sized Zip lock bag.Add olive oil, rosemary and salt to the bag. Massage the beets in the bag to coat them.On a large baking sheet, spread the beets out on the pan.Bake for 30 minutes or until beets start to shrivel, but not burn.Makes 4 (1/2 cup) servings. Nutrition facts per serving: 78 calories, 5.4 grams fat, 1.3 protein, 7.5 grams carbohydrate, 1.5 grams fiber, 0 mg cholesterol, 348 mg sodium