Roasted Beets  (www.thatsmyhome.com)
Ingredients:
4-6 beets, peeled and halved or quartered
2 tablespoons olive oil
1/4 teaspoon kosher salt or sea salt
1/4 teaspoon black pepper
1 tablespoons unsalted butter
4 scallions or spring onions
     Preheat oven to 425° F. Place the beets on a large baking pan and toss with the oil, salt and pepper.  Transfer to the oven and roast until tender and browned, about 1-1/2 hours. Add the butter and garnish with the scallions.  Transfer to a large serving platter.

Shredded Beet Salad  (Martha Stewart Living)

• 2 tablespoons rice vinegar
• Juice of 1/2 lime
• 1 tsp sugar
• Coarse salt and freshly ground pepper
• 6 tablespoons extra-virgin olive oil
• 1 pound red beets, peeled and grated
• 1/2 pound carrots, peeled and grated
• 1/2 cup thinly sliced basil leaves
• 2 tablespoons finely shredded fresh flat-leaf parsley

     In a large bowl, combine the vinegar, lime juice, sugar, and a large pinch each of salt, and pepper. Whisk to combine. Gradually whisk in oil. Add beets, carrots, basil, and parsley. Toss to combine. Taste and adjust for seasoning.