Beetroot is a guaranteed way to add a bit of pink to a meal, shocking though it is! Beetroot can be happily included in many meals, contributing not just colour but also sweetness and vitamin C and antioxidents among other benefits.
I think the best way to cook a beetroot is to wash gently, taking care not to damage the skin, trimming only the leaves, then wrap loosely in foil and roast for an hour or two. Sometimes I add some salt, pepper and olive oil, but only if they are within reach. After cooling enough to handle the skin comes away easily and then the purple globe is ready to be introduced to many a recipe. A newly found favourite of mine is :
beetroot and brazil nut relish
flexible ingredients, flexible quantities, flexible servings
Purée the roasted beetroot with some garlic. Add some brazil nuts ; the more nuts the thicker and more substantial the relish will be. Season with redwine vinegar, salt and pepper. Leave for a few hours for the flavours to develop. Serve with bread and cheese, roasted meats, felafels and pita, anywhere some bright pink relish would be welcome.