How to prepare beets

Tip: Whenever handling red beets be sure to wear some gloves and an apron to avoid staining your fingers and clothes

Easiest (raw): After peeling off the hairy skin, use a veggie grater to sprinkle shreds of red, golden or even chioggia beets over your salads. You will be amazed how much extra flavor (and nutrients) they'll add to your traditional salad. Add some goat cheese and dress with balsamic vinairette and enjoy.

Moderate (boiled): Peel and chop beets into bite size chunks. Boil for about 20-30 minutes or until tender. Marinate following this recipe for balsamic marinated beets and toss onto your salads or enjoy them as is:

Ingredients: 1 lb. Beets, boiled, peeled
2 T. Balsamic vinegar
1 t. Dijon mustard
1/2 t. dried thyme or 1 t. fresh
1 shallot minced
1/4 C. virgin olive oil
salt and pepper to taste

Preparation:

Slice or dice beets according to preference. Combine vinegar, mustard, shallot and thyme, blend well. Slowly whisk in the olive oil until well emulsified. Season to taste with salt and pepper. Combine dressing with beets and let soak for at least 2 hours but overnight is better. Let this dish come to room temperature before serving.

(adopted from balsamic marinated beets recipe as seen on epicurious.com)

Moderate (roasted): Peel and chop beets into bit size chunks and spread out onto a cookie sheet. Preheat oven to 350 degrees while sprinkling some olive oil, salt, pepper and your favorite dried herb (like rosemary) over the beets then roast on the middle rack for roughly 40-50 minutes or until tender. Roast along with other vegetables like squash for a nice dinner side dish.