I had been asking for beets at one of my favorite farmstands
for a week or two, and today they got sick of me asking. The
farmer went out back and pulled 2 bunches for me while I waited.
Within an hour they were trimmed, washed, and roasted in their
skins with olive oil until a knife easily went through them. Roasting
as opposed to boiling the beets retains all of the juices and the
deep red color and concentrates the flavor of the beet as well.
When cooled, rub off the skin, slice the beets, and mix with a
sliced onion, olive oil, balsamic vinegar, salt and pepper.
Simple. And phenomenally delicious.