Marinated Beet Salad
This is my all-time favorite way to eat beets, and tends to be very popular with people who think they hate them!
To serve 4, start with five fresh medium-large beets. Cut off the tops and the root ends. Then just cover the whole beet in a pot of water and bring to a boil, and simmer with a lid on for about 30 minutes or until you can easily run a butter knife straight through. To speed up the process you can cut the beets in half, but you will loose a bit more of the beautiful color, and nutrition into the cooking water.
When they are done, you can easily slide the tougher skins right off. Then slice the beets into your preference of bite size pieces. Rounds, or chunks, whatever works for you.
Marinate the beets in ¼ cup apple-cider vinegar (or white wine vinegar) and 1/3 cup olive oil. Add salt and pepper to taste, and either fresh chives, parsley or cilantro roughly chopped.
You can eat them right away still warm, although I prefer this salad the next day after all the juices have been mixed and absorbed. It is a beautiful color, and so sweet and tangy at the same time!
I have also had great success adding watercress to a beet salad. And playing around with the dressing to suit your taste-buds, a little bit of soy-sauce can add a lot of depth.