Bonnie: When political correspondents run out of positions and promises to write about on the long campaign trail, they turn to the presidential candidates’ culinary likes and dislikes as a way to fill a slow news day!

“What foods do you hate?” asked the Associated Press. Illinois Sen. Barack Obama replied, “Beets, and I always avoid eating them.”

So did I as a kid. Seriously, growing up I hated beets. Or was it just that they were canned?

I don’t remember when my tastes changed, but they did. At some point as an adult, I tried them again — this time freshly cooked — and realized how wonderful beets were. (Are you listening, Barack?) Beets are sweet — but not too, and earthy and mild with the texture of a perfectly cooked fresh carrot.

In summer, I drive to one of the two farms, each about a mile from my Connecticut home, buy a bunch of beets and roast them on my grill, which takes about 45 minutes. I let them cool slightly, then pop their skin off, being sure not to be wearing anything I really care about, as I always get beet juice on my clothes.

By the way, don’t discard those beet greens if they’re really fresh. Instead, rinse them well, cut off and discard the stems, and tear or chop into small pieces. Cook in olive oil with minced garlic until wilted and tender, about 3 minutes (as you’d cook other greens). If desired, cook some diced bacon or pancetta before adding the greens. Enjoy them alone seasoned with salt and pepper, topped with sliced beets or along side grilled flank steak.

Sometimes I slice the roasted beets real thin, place on a plate filled with arugula, crumble over some chèvre or feta, drizzle with extra virgin olive oil and finish with a couple of grindings of fresh pepper. On occasion, I skip the arugula. Other times I make a meal out of freshly roasted beets, plain or with caramelized onions.

But that’s in summer when the daylight is so much longer. Somehow I don’t mind the 45 minutes cook time in August; I do in December. And then I discovered these ready-to-eat, precooked and peeled beets. Now whenever I’m in the mood, I open the sealed bag, slice and savor.

Couldn’t be easier, unless you buy baby beets about the size of kumquats and don’t mind purple colored fingers! Those babies roast in about 15 minutes.

In fact, last night I had a plethora of baby vegetables to test including baby beets, cauliflower, squash (scaloppini and yellow sunburst), carrots and red, yellow and purple potatoes. These veggies are just like the Melissa’s ones you can Take a Chance to win in our current holiday special.

I tossed the baby veggies in some olive oil, herbs, salt and pepper and then roasted them in a heavy roasting pan at 475 degrees F for 12 to 18 minutes until tender and caramelized, tossing occasionally. (If you try this, keep in mind the cooking time depends on the vegetable’s freshness and size.) I sprinkled the veggies with chopped fresh parsley and grated a smidgen of Parmigiano Reggiano on top before enjoying them with a glass of merlot from the Central Coast. Another delicious beet-based light meal.

And so the beet goes on … except for Barack Obama.

Bryan: As I know Eric will surely bash the defenseless ‘beet’, I will take my chance ahead of him to sing its praise and convert you before the blasphemy. Beets are among my favorite vegetables. It almost makes me laugh now to attempt a list of “top” veggies with so many greats to choose from. I was actually an incredibly picky eater at a young age — parents, take heart; your children can grow out of it. Who doesn’t love corn? sweet potatoes? portobello mushrooms? Well, maybe not everyone, but you should! All veggies have their place alongside great dishes but few, if any, rise to rival the protein like the beet. Beets can be as rich and succulent as seared foie gras or a plump caramelized scallop, their texture and depth evolving beautifully over the slow roasting period. Pair this treat with a smooth goat cheese and sharply acidic white wine and forget what you thought you knew about veggies. Preparation can make first-timers uneasy, and for good cause as you do not want to get beet juice on your clothes (this is art class smock time). Roasting is a long process and there is still much peeling and cutting to come; although the resulting dish is well worth the commitment, who has time for it? Melissa’s Beets has done all this for you; take off the apron and just eat these delectable (and healthy!) treats. Beets are great, enjoy them, don’t be scared of them … hating beets is just un-American; ‘beet’ that high ground Eric!

Eric: Beets — can’t say I can agree with my mother or brother in liking this product simply because I can’t stand beets. We all have our likes and dislikes in terms of food preferences, and beets fall on my list of dislikes along with celery and endive. From a chef’s point of view, this product makes adding a vegetable to a main course (or a starter) fairly easy. If you are a beet eater and you don’t like the inevitable stains on your counter (and possibly on your shirt), then try your hand at the ease of opening a package. Mix it with some goat cheese and you have yourself a nice little side dish. Again, I would never eat them, but Melissa’s are an extremely practical solution to a pain in the ass vegetable!