So, what to do with beets that I don't care for? I searched the internet for recipes and came across a soup on http://www.allrecipes.com/ that sounded decent. I like soup and it looked easy, so here it is, altered a bit to fit my taste:
The recipe called for six medium beets. I'm not exactly sure what "medium" is, but I figured that my assortment of different sizes would add up to six medium ones, so I peeled them all.
3 tablespoons of olive oil
1 medium onion, chopped
4 cloves garlic, chopped
6 medium beets, peeled and chopped
2 cups (or more) beef bullion
salt and ground pepper
Heat the olive oil in a large saucepan over medium high heat. Stir in onions and garlic; cook until soft but not browned, about five minutes.
Stir in beets and cook for one minute.
Stir in beef bullion; season with salt and pepper; bring to a boil; cover; and simmer until beets are tender. It took about 35 minutes for the beets to become tender.
Puree beet mixture in a blender or food processor and return to pot. At this point, I thought the mixture was too thick to be called soup, so I added about one and a half cups more of beef bullion. Correct the seasonings and heat thoroughly.
Serve in bowl with a swirl of heavy cream.
This actually was pretty good. It kind of tasted like a cauliflower/leek soup that I make and love except that the beets added a bit of sweet flavor to it.
And it's lovely to look at.