Last year, at one of the last Spenard farmer’s markets of the season, I came across a vendor with the most incredibly sweet and tender beets. As I was picking through the beautiful bunches of ruby roots, the farmer came over and told me to ‘pick a good one’, because they were the last of his crop. I made my selection and hurried home, beet tops overflowing my bags. I hadn’t even unpacked all of my purchases before the beets were peeled and into the boiling water, and a fresh batch of tofu mayo was whirring away in the blender. The resulting beet salad was so good that after lunch I walked directly back to the farmer’s market and bought every last beet he had.