In my CSA box last Thursday was the most beautiful bunch of small, pink-orange colored beets, nestled beside a sheaf of rainbow chard. I have long gotten over my beet issues – provided they’re not the pickled kind that my mother made gallons of each summer. Those beets I would not eat, not even if you tied my feet.

Because the beets’ flesh was a pretty red-and-white stripe, I sliced them thin and cooked them on the grill with some onions, then tossed it all with balsamic vinegar and olive oil. Then, it was the chard’s turn. A few minutes and some olive oil later: charred chard. It got a little soy sauce and orange juice, and became a bed for the grilled tuna steaks, which I’d marinated in ginger and soy sauce.

Will that big head of cabbage fit on the grill? Hope so.