Today he was buying some beets. Half are for roasting and half are for pickling. He roasts them in a 350-degree oven, with olive oil, salt, pepper and a little balsamic vinegar, for about an hour, peels off the skin and serves them with chicken for dinner.

Rob didn’t get specific about the pickling recipe, but he says it involves vinegar, salt, sugar and celery seeds. I have heard pickling takes a lot of time. Personally, I don’t have the patience. I actually read a cheater’s recipe for pickles recently: buy a jar of pickles you like, eat the pickles, and use the leftover liquid to pickle something new. Right up my alley.