Confession: Once Ger started to slice the beets, I felt like a complete fool for ever wondering what they were. The kitchen smelled like a borscht factory! These beets have one distinct advantage over the red variety: no staining! ==Handing over the keyboard to Gerry== So I grilled beets--and I like them! I didn't grill them for the eight minutes suggested in the recipes. About five is enough, probably because the beets are smaller. They are just soft enough without falling apart. Along with the beets I threw a few squash on there, because I know this is just the start of zucchini season, and we'll need as many variations as possible! Everything just got a brush of good olive oil, salt and fresh cracked pepper, and it is delicious! Just as the comments on the recipe say, the charred bits are a nice contrast to the sweetness of the beets. Oddly enough, that was the one comment Susan made about the beets. (Yes, I MADE her take a bite!) She thought they were too sweet. [And too beet-y, but the zucchini I can eat.] Along with some chicken from Bolton's, we had a great pre-concert dinner! Now off to the show!