© J.N. Urbanski

The warm honey-glazed beets at Peekamoose remind me of standing on the farm eating a beetroot, warm from the scorching August sun, straight out of the ground. In winter, when there’s a foot or two of snow on the doorstep, and you’ve braved piercing winds and roads covered in dry chalky snow on date night, beetroot warm from the oven, covered in honey and goat’s cheese creme is a mouthwatering treat. Rich, earthy and wholesome, these beets are almost like a dessert as the creme melts into the warm honey sauce, making a juice so luscious you’ll want to slurp it directly off the plate. Scrumptious.