You can buy beets already cooked and peeled at Trader Joe's, or you can roast a bunch of them at home. To do this, I wrap the beets in aluminum foil, put them in a roasting dish, and pop them in a 400 degree oven. Test one for doneness with a fork or knife and pull them out when they're soft. After they've cooled, take them out of the foil and peel them. The skin will just rub off- but it is messy work. You can also boil them instead of roasting them. Then I slice them or dice them depending on how I want to eat them, drizzle them with balsamic vinegar, and refrigerate them until I need them.
I like them best in salads and sandwiches. If you also have some greens on hand, whether beet greens or not, and walnuts, you have everything you need for beet walnut pasta. Add them to any salad, or make a sandwich of toast, butter or mayonnaise, sliced beets, and sliced hard-boiled eggs. Top it with a squeeze of lemon, salt and pepper.
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