My favorite way to eat beets is pretty basic, I just roast em whole until tender, then the skins peel off easily and I dice them. Often just a bit of salt will do at that point, but they really benefit from something acidic due to how sweet they are, especially after roasting. Balsamic vinegar is the go-to for a lot of folks, but any vinegar-y dressing you like would probably work great.
You can also prepare them via boiling, and it's certainly faster than roasting. I roasted that beet I picked yesterday to have with dinner today, and for its size it took about 70 minutes at 375 F. Boiling is definitely faster, but I like the texture and flavor better after roasting.
The other main thing I do with beets is pickling and bottling for preservation. They still need to be cooked one way or another, either roasted or boiled, before pickling, but they're quite good like that.
Just, wear disposable gloves before handling cooked beets to any extent and don't cut them on anything you don't mind getting potentially stained. They just bleed color.
You can also prepare them via boiling, and it's certainly faster than roasting. I roasted that beet I picked yesterday to have with dinner today, and for its size it took about 70 minutes at 375 F. Boiling is definitely faster, but I like the texture and flavor better after roasting.
The other main thing I do with beets is pickling and bottling for preservation. They still need to be cooked one way or another, either roasted or boiled, before pickling, but they're quite good like that.
Just, wear disposable gloves before handling cooked beets to any extent and don't cut them on anything you don't mind getting potentially stained. They just bleed color.
