I’m surprised nobody’s mentioned my favorite thing to do with beets (or order them): patsaria me skordaliá, i.e. roasted or steamed red beets with supergarlicky potato dip.
I find beets work best when they have a salty counterpart - another favorite is sliced beets with feta, oregano & olive oil.
And by Edna Lewis and Scott Peacock!I wonder if it is in the cookbook I have.
Sending that one to Paprika!
@linguafood , I bought some Israeli feta just to go with.
Skordalia is a garlic dip (skordo) more than a potato dip. It can be made with potatoes or with bread. 
The bacala (bakaliaros) with beets and with skordalia is a trio that goes together during Lent and other days that Greeks fast.
There’s more potato/bread than garlic in the dip, though no? It’s not like toum. I prefer the potato version 
Sure, but onion dip is also more sour cream-mayo than onion. Lol. The potato/bread is the vehicle for the garlic.
Another variation from the North.https://www.dianekochilas.com/giant-bean-skordalia-with-crunchy-spicy-nuts/
Thanks all! I used a bunch of your ideas and made this salad.
There were lettuces from the garden, some preserved lemons from last year, and some orange jamalade I made in the dressing.
Also Israeli feta, pistachios, s&p.
I have a cooking blog called The Kitchaissance Blog and I made a Harvest Grain Bowl with roasted beets along with roasted parsnips, carrots, sweet potatoes, and red onion.
I like the look of this. I won’t make it tonight, but I’m going to combine roasted beets with cooked spaetzle, toasted walnuts, sage and parmesan tonight.
I save the juice from the can of pickled beets and add it to cooked white rice. Its both a fun flavor and color.
This picture’s color is a little off, but that is my camera. Trust me, its a fun “pink” color.
I can’t bring myself to throw the red pickled juice out, so I make for a nice side dish.
Use it to pickle hard boiled eggs.
When I have pickled beet juice, I put hard-boiled eggs in it for a day or so. We love pickled beets and eggs.
I can’t remember all of the ideas posted here, but we had dinner out a few weeks ago and shared an appetizer/salad of beet carpaccio. They used two colors of beets, sliced paper thin with “goat cheese cream, arugula salad, champagne shallot vinaigrette” and as I recall, there were chopped pistachios on top. Almost made me want to risk getting out my mandoline…it was so colorful and delicious.
Thanks for the idea, I’ll try it next time!
put them in a plastic bag and heave into the trash
Why not compost them? 
You mean you can do something else with beets besides borscht? There is soup and then there is borscht. 
I only buy fresh beets with tops - and almost to exclusion, only from local farm stands.
I boil/cook them in vinegar&sugar&water - then sliced for consumption.
there is one brand of ‘pickled’ beets in a jar that is decent - Aunt [sumpthin]
big name brands are usually not good; Harvard beets - don’t even think about going there…
