An easy way to enjoy your fresh beets: pop them in the oven for baked beets just like baked potato.
4 medium red beets, scrubbed (about 1 1/2 pounds)
Salt and pepper
4 tablespoons unsalted butter
6 tablespoons crème fraîche or sour cream
3 tablespoons snipped chives
3 tablespoons snipped dill
A few sprigs of cilantro (optional)
Heat oven to 375 degrees. Put scrubbed beets in a small roasting pan filled with an inch of water. Cover tightly and bake until beets are tender when probed with a paring knife or skewer, about 1 hour. (Cook beets ahead and reheat if you wish.)
When beets are ready, place them on a platter, unpeeled, and split them top to bottom with a paring knife. Season cut sides with salt and pepper. Top each beet half with a little butter and a generous spoonful of crème fraîche. Sprinkle with chives and dill, and cilantro (if using). Serve piping hot.
Recipe from NYT Cooking.