Here is beet sauce, from The New Moosewood Cookbook by Mollie Katzen. I have actually blogged about it before, but I'll give you a clearer recipe and some more ideas. Because it is absolutely delicious - the best idea of Harvard beets without the syrupy over-sweetness.
I bought a quart of beets recently at market. I put them all in a covered casserole and baked them until they were soft, then rubbed off their skins in cool water while they were hot. You can do this in a slow cooker, too.
Two of the beets went into the sauce. Then I also took two beets and two wrinkly apples and chopped them up, adding a little mayo and some toasted walnuts: beet and apple salad from the More With Less. Perfect next to shepherd's pie and broccoli.
The remaining beets will probably be used as vegetables in a green salad, although it's easy to dress cooked beets with a vinaigrette, sprinkle with feta or blue cheese, maybe some walnuts, and serve on a bed of greens.
2 medium beets, cooked and peeled, roughly chopped
Add to blender with:
1/2 cup orange juice
2 Tbsp. fresh lemon juice
1 Tbsp. cider vinegar
2 tsp. honey
1/2 tsp salt
several grinds black pepper
Puree. Taste. Add a little something if needed (I can assure you, I am not getting out teaspoons and tablespoons for this! I am using glugs and dollops). Katzen also recommends minced fresh mint or tarragon, which I have never bothered with.
Serve this sauce room temperature with hardboiled eggs, macaroni and cheese, semolina gnocchi, or something potato-y. Even avocado toast. . .
What do you do with beets?