If you belong to a vegetable box scheme, you're probably getting rather more beetroot at the moment than usually forms a part of your diet. That is my excuse for returning to the subject. (This was my previous entry.)
I have tried three methods of cooking them. First, I braised them in the oven. The second time, I roasted them in foil. The third time, I tried the hybrid method recommended in a Growing Communities leaflet: I boiled them, then roasted them. You wash them gently, put them in boiling water ( the leaflet said 30 minutes, but they needed an hour longer than that), peel them, and put them in the oven at gas mark 5/190 C for 15 minutes.
Method one is still my favourite. The beetroot were moister, and sweeter. Of course, I cannot be sure that they were not better beetroot, or that I was not simply lucky in timing them to perfection.
Sliced, and with a sprinkling of red wine or balsamic vinegar, they are a perfect complement to goat's cheese or feta. (On the subject of feta, I was pleased to see that the Times at the weekend shared my enthusiasm for the Cypressa brand.)