I've had beets before, though mostly pickled, boiled, or thinly sliced and served raw in a salad. Yesterday I roasted the red beets I received in my CSA shipment, as an accompaniment to some chicken paillard (or escalope, as the kids are calling it).
Wow, talk about tasty awesome. I peeled the beets and cut them into 1/2" slices, halving the larger slices to even out the sizes of the various pieces. Then I tossed them with extra virgin olive oil and a liberal dash of kosher salt, and put them into a 425F (~220C) oven for 25 minutes. Honestly, they probably could have stood to roast longer, just to caramelize the edges a bit more, but regardless they were sweet, mellow, and delicious.
Thus, eight weeks into the CSA, I've discovered I really like radishes and beets. Go figure.