I’ve never been a beet fan, but then I always had the canned or boiled versions.
A chef friend told me about baked/roasted beets. Here’s her easy instructions:
Cut the greens off the top and save them for another use. (I used mine in a stir fry and they were great!)
Scrub the beets well, place in a foil pouch, drizzle with olive oil, sprinkle a small amount of sea salt and bake at 375 degrees until cooked. (I had three fairly large beets and it took a little over an hour to bake them.)
Eat right out of the oven, or cool and slice for salads.
I gotta say, the baked version is so much better than boiled or canned beets. Hubby loved them too.