When I have a bunch of beets, one of my first thoughts is to make borscht. My borscht recipe is highly improvised and varies depending on my mood and what I have on hand, but it'll get you started. Feel free to modify it for your own tastes.
Kathryn's Borscht Recipe 1/2 lb. stew meat 1 tbsp. flour 1 tbsp. canola oil 1/2 cup onion, diced 2 large red beets, peeled. Depending on my mood, I'll either run these through the grater blade on my food processor, or I'll cut them in small cubes. 2 cups of vegetables. I like to use carrots, celery, celery root, or cabbage. Braising greens are a good addition as well, but should be added during the last 10 or 15 minutes of cooking. 4 cups of beef stock. I've found beef stock gives the best flavor, but one time I made borscht with turkey stock and it worked really well. 1 tbsp. red wine vinegar Salt & pepper to taste Optional: sour cream and fresh dill
Heat the oil in a large Dutch oven or soup pot. Cut the meat in bite-sized pieces. Dust the meat with the flour, then add to the pot and brown. Remove meat and set aside. Add the onions and brown. Add the beets and whatever vegetables you are using and the meat. Add the stock and the red wine vinegar, and the salt & pepper. Cover and let simmer for 1 hour and 30 minutes, or until meat and vegetables are tender. It should be thick, not watery. Serve with a dollop of sour cream and a sprinkling of chopped fresh dill.