The first meal my husband made for me was roasted root vegetables with goat cheese. He peeled beets, parsnips, and carrots, which he cut into bite sized chunks before coating in olive oil and balsamic vinegar. A few hours in the oven were an ingenious way for him to lure me into conversation. He can talk to anyone – meaning we never have an uncomfortably quiet uber ride. The vegetables finished roasting as we laughed and exchanged stories of our childhood swim teams. He topped the warm vegetables with crumbled goat cheese and reassured me that it would taste good, despite my hesitation at the thought of eating beets. I was beyond pleasantly surprised at the flavors, of which the beet was the star.