The trick to successfully cooking beets is to soften them while also concentrating their sweet flavor. Roasting beets can result in something akin to jerky. Boiling them will produce soggy sponges. The best cooking method I know comes from Tom Colicchio, who wrote in The Craft of Cooking about roasting beets in a foil packet. His way, the roasting condenses the beets' sweetness while a layer of steam inside the packet keeps them moist. The technique's as easy as can be. What to do with your perfectly roasted beets? Oh, where to begin! Here are 3 ideas: <br /> <br />1. Cut the beets into small wedges and toss them with Greek yogurt and Meyer lemon zest and juice. <br /> <br />2. Slice the beets into thin circles, arrange in a cluster on a flameproof pan, cover the beets with thin slices of Camembert and broil until the cheese melts and begins to toast. <br /> <br />3. Cut the beets into tiny cubes, dress them with a sharp mustardy vinaigrette and spoon them atop a tuft of mache, frisee or baby arugula. Serve with roasted salmon. <br /> <br /> <br />

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