Do you like beets? 
I do.  I mean they are great. 
Sweet, good for you and I make them pretty much the same way all the time (roasted or in a salad). 
Not great.
My Organic Guy knows that I love beets and reads this blog so he knows that I try to find a use for everything he sends my way.  Sort of like an episode of ‘Chopped’.
Sometimes I think he tests me a bit and sends me lots of something that wasn’t a hit that week with other people because he knows it’ll go to a good home. 
This week it was lots of beets. 
You can only eat so many roasted beets.  Time to get my clever on.
Yep, I’ve started by roasting them (don’t worry, this gets prettier) and I want soup.
It’s overcast and cold today so more hearty vegetables are called for; an onion, two parsnips and two ribs of celery are sliced.
Saute in a large pot and add three small potatoes that are cubed (I like the skins on).
I have two VERY little steaks that are not going to feed anyone as a whole so they get cut into cubes.
Saute your meat until it is starting to brown.  Add roasted beets.
Deglaze with 1/2 cup of red wine and add enough beef stock to just cover.  Season with; 1 tsp. paprika, 1/2 tsp. thyme, and a sprinkle of crushed red chilli flakes.
Serve with a dollop of sour cream or plain yogurt when your potatoes are tender.