Roasted beets are my favorite--just peel, cut into wedges, toss with a little olive oil (or other oil, as desired) and spread out on a cookie sheet. Roast in the oven, uncovered, until tender, which will depend on age and size of beets, size of pieces, and oven temperature. Lightly salt when done. They should brown a little on the edges, and by then will have dehydrated just a bit, concentrating their sweetness. Add other root veggies to the pan if you'd like--carrots, sweet potatoes and onions are delicious too--but keep red beets segregated while cooking or the color will bleed. Yellow beets play nice with the other veggies.