One of my favourite ways to cook beetroot is to roast it (wrapped in foil), cut it into cubes, then peel and dress with oilve oil and red wine vinegar. Mix gently with some crumbled feta cheese, fresh mint and a few toasted pine nuts. Serve on a bed of (home grown) salad leaves.
(This post has been moved from the food page. Unfortunately I can’t move your comments with it, but thanks for all your replies.)