Beet Salad with Shallots and Nuts (from Marci): 

Wrap them in foil individually and roast them in a 400 oven for an hour. The skins will side right off. Cut them into big chunks, and toss them with some minced shallots, olive oil, red wine vinegar and salt, and then sprinkle with some bleu cheese and some of those good candied walnuts from Trader Joe's. I used to hate beets, and I could happily live on these. Siena likes them, too.


Quinoa, Beet and Goat Cheese Salad

Roasted Beet and Lentil Soup - from the Cafe Flora Cookbook, as cooked most fabulously by Heather

Roasted Beets with Mint-Yogurt Sauce - Simple & yummy. Also good with boiled beets.

Roasted Beet Salad with Avocado, Mint and Lime - posted on FB by an enthusiastic Abigail W. For the roasting part, someone else suggested "put them in a pyrex pan with a little water - put on the lid and roast away."