My favorite way to eat beets is to “pickle” them using agave syrup and balsamic vinegar.  These are great as a side dish or on a salad.  The “pickling” liquid also makes a nice salad dressing.

Beets

Agave Syrup

Balsamic Vinegar

Bake beets until tender, peel, and dice.

Place beets into a screw lidded glass jar, add agave syrup and balsamic vinegar – about one part syrup plus three parts balsamic vinegar so that jar is filled ¼ to 1/3 of the way up with liquid.

Place lid on jar and shake contents thoroughly.  Store in refrigerator or freeze for winter use.