Food Rant

For thousands of years farmers have cultivated different plants changing them throughout the generations to showcase traits that they find desirable. Why is it then that when ever you cook with beets your kitchen looks like the set of a B grade horror film? If a cabbage can become anything from tiny Brussels sprouts to purple cauliflower then how come no one has worked on a beet that doesn’t bleed more than a nasty head wound? I for one would like to see a beet that doesn’t turn everything red. Some one should start working on this right away!!!