I hate beets. There. I said it and now I cannot take it back.
For years I have struggled to like them but they have always tasted like dirt to me. What brings me back to them again and again, is their beautiful color.
What I have learned over my years of beet hating is I kinda like them in small doses, but only when their flavor is diffused or transformed a bit. I once served them thinly shaved and caramelized in a Thanksgiving salad. They were delicious.
I used one medium sized beet in this hummus. The tahini and the tarragon mitigated the strong beet flavor and I loved it. And the color - wow.