My parents had a huge garden when I was growing up and we had beets every year. They were wonderful. My mother used to scrub them, wrap each one in foil and bake them like a baked potato. We used to love to mash them and spread with margarine, salt and pepper.
Beets, also known as beetroot, are high in protein, iron, potassium, folacin, and fiber. Their edible leaves offer protein, calcium, fiber, beta carotene, vitamins A and C, and some B vitamins. They're known in the arena of natural healing for their ability to purify the blood and the liver. If you buy beets with the greens still attached that's even an added bonus. Simply cook them as you would spinach or chard. 

Pink Dye: If you would like to make a natural pink food or fabric coloring, simply combine 1 cup water and ½ cup beets. Bring to a boil.  Reduce heat to low and simmer until water is desired color. Hint: I've made pink vegan frosting using this method and the beet taste is undetectable. 

Another excellent way to enjoy beets is the classic Borscht soup. Here's my recipe.

BORSCHT
1 Tab. Earth Balance margarine
1 cup finely chopped onion
½ cup finely chopped celery
3 cups diced, peeled beets
2 cups vegetable broth
salt to taste
black pepper to taste
1 tsp. dried dill weed
1 ½ cups soymilk

Melt margarine in a saucepan. Add the onion and celery and saute over medium heat until onion is soft and golden. Add remaining ingredients except the soymilk.
Bring to a boil, lower the heat and simmer 20 minutes or until the beets are tender.
Stir in the soymilk but do not boil again, just heat through.