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Hello there, gorgeous.

I've never quite been a fan of beetroot—it's often rather bland and tasteless; never seemingly sweet enough. But tonight, Chef Glen Ballis made me eat this, and LIKE it. A lot.

Its earthy sweetness is so intense, it shocked me at how beetroot could reveal such flavors. The deliciousness comes at a cost, though—the whole process takes FOUR HOURS. I'm obviously never going to attempt this at home.

Here, the beetroot is served in a chunky wedge; where its sweetness is evident in each bite, and grated over a smooth and creamy smear of salted ricotta, along with pomegranate, chopped toasted almonds and spring onions. It's sweet, salty, crunchy and earthy all in one. What I mean to say is, it's FANTASTIC.

In the words of Oliver Twist, "Please sir (Glen Ballis), I want some more."