My favorite way to use beets is to roast them, in their skins, drizzled with olive oil, salt and pepper, and tightly covered with foil until tender. (Takes about 45minuts to an hour at 350˚)

When the beets are cool enough to handle, peel and slice them. Use the roasting oil to make a simple vinaigrette and drizzle over salad greens topped with roasted beets and crumbled goat cheese.