useful thread, as I have two giant cooking apples and some beetroot to use up!
My fav recipe is this:
5-6 beetroot, boiled, peeled and diced.
1 small onion, diced
8-10 fresh sage leaves, sliced
1TBL olive oil/butter
2-3 TBL yogurt/creme fraiche
saute onion in olive oil until soft, then add sage leaves. Let cook a few minutes. Add beetroot, heat through (if cold). Turn heat off and stir in yogurt (creme fraiche is less likely to curdle and can stand heat, but yogurt will get lumpy if you don't turn the heat off)
Serve as a side dish or dump over pasta. I tend to eat most of my beetroots this way. Also, steam the beetroot tops if they're tender enough and eat those as greens. Yummm.