I love beets. You could all just boil, peel and serve with olive oil, vinegar and salt. Eggplant and potatoes would be nice oven roasted.

cubed and par boiled with a sweet and sour sauce are also good.

My parents liked steamed beet greens with a mild vinaigrette.

Cut off the greens and saute them with shallots & garlic in olive oil.

Clean the beats, wrap them in tin foil, and pop them in a 400º pre-heated oven for about an hour. Check them at least once maybe twice to make sure they are drying out to much or burning. Moisten them if they look like they might be. Once done, let them cool, and then easily peel of the skins. The beets will now stay fresh in your fridge for about a week. You can use them in salads or other dishes including soups.

Or you can right after you pull them out, peel them, dice them up, and mix them with the greens you sauteed earlier. Put a little fresh lemon zest on them, pepper, a dash of salt, and enjoy them as they are.

The young green leaves are delicious, I stir fry mine.
I harvest the young leaves sorta by hand, with scissors, leaving enough leaves on the plant so it can keep growing.
The beets themselves, best picked before they get bigger than baseballs.
Then boil till tender like a potato for potato salad, not too mushy, drain and cool, the outer skin can be pulled/peeled off then.
You can slice them for canning, you can slice them for pickled beets ( my favorite) you can make
Harvard beets ( not my favorite) you can mash them, they go well with Italian dressing.

Warning: kids almost universally hate beets. I told my kids they were purple potatoes.
It worked, for awhile.

Homemade borsht is really wonderful. I pickle them for my husband too. Mostly we don't get to eat them ourselves because our goats would kill for them, and really, goats are pretty non violent.

I even made up a fake Haiku about it (I don't know anything about the required syllables in Haiku).

Woe be to those
Who feed goats
Without purple fingers

Yes, it is that serious unless we can manage to sneak them from the garden to the house.

Don't forget to use the greens, wonderful sauted.

I know it sounds weird...but it's really good. The recipe calls for canned beets but you can substitute fresh, cooked beets. Just save some of the juice from cooking to use in the cake.

Chocolate Beet Cake

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients:
• 1-3/4 cups all-purpose flour
• 1-1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 can (15 oz.) whole or quartered beets (not pickled), drained (reserve liquid)
• 1-1/4 cups granulated sugar
• 1 cup vegetable oil
• 1/2 cup juice from beets
• 3 large eggs
• 1 teaspoon vanilla extract
• 4 squares (1 ounce each) unsweetened chocolate, melted
• 1 cup semi-sweet chocolate chips
Preparation:
Preheat oven to 350 degrees F. Arrange rack in the center of the oven. Line a 9 x 13-inch baking pan with non-stick foil.

In a medium bowl, measure flour, baking soda, and salt. Whisk to combine. Set aside.

Puree drained beets in a food processor or heavy-duty blender. Scrape into a large bowl. Add sugar, vegetable oil, and 1/2 cup reserved beet juice to the pureed beets and mix on medium speed until combined. Add eggs and vanilla extract, blending until completely incorporated.

Add flour mixture to the beet mixture. Using medium speed, mix until combined, at least two minutes, scraping down sides often. Add melted unsweetened chocolate and mix until combined.

Pour into baking pan. Distribute chocolate chips evenly over the top of the batter. Bake for 30 to 35 minutes or until toothpick inserted in the center comes out clean. Do not over-bake or it will become dry. Let cool to room temperature.

Pickled sliced beets, served cold is a great veggie for your Summer meals. Mine are simply sliced beets, very thinly sliced onion rings, sugar, salt and pepper to taste and marinated in Red Wine vinegar and beet juice.

borscht (preferably pureed and cold) and roast beet salad with candied walnuts and goat cheese.

But, honestly, I could just roast them, slice them and savor them with a little salt and butter.

Enjoy! And don't for get that the greens are good as well.

oven right now!

One of my favorite beet recipes is this one:

Grated Beets with Shallots

3 T olive oil
½ teaspoon whole brown or yellow mustard seeds
2 large shallots, peeled and cut into fine slivers
1 fresh hot green chile, cut crosswise on a sharp diagonal into thin slices
1 pound beets, peeled and coarsely grated
1 teaspoon salt
1 T fresh lemon juice

Put the oil in a wide pan or a large frying pan and set over medium-high heat. When hot, put in the mustard seeds. As soon as the mustard seeds begin to pop, a matter of seconds put in the shallots and green chili. Stir and fry for 30 seconds. The shallots should turn a little brown. Now put in the beets and stir for a minute. Put in the salt and ½ cup of water. Bring to a boil. Cover, turn the heat to low, and cook gently for 10 minutes. Uncover, turn the heat up to medium, and add the lemon juice. Stir to mix and turn off the heat.

Wrapped the beets in foil with a little olive oil. Roasted in the oven - yummy!

I love them roasted with just a bit of salt.

If I'm getting fancy, I shave them raw with shaved apple and fennel and dress with an Orange Vinaigrette. Topped with a few hot and sweet candied pecans from Trader Joes...AMAZING

and I second the above recommendations to eat the greens too. I like the greens just as much as the beets.

Do you have a specific recipe you like?

a diced beet in it. It's pink, and it tastes great.