Beets!

Beets are one of those vegetables that you might dislike because you have never had them prepared correctly (Kale and Brussels Sprouts come to mind as other ones). You owe it to your health to love beets.
A trick of the trade for moist, delicious beets is by roasting them on top of salt (don't worry, it doesn't jack up the sodium content by doing this).
- Cut the very tops of the beets off (just enough so the beet can stand on this edge without rolling over).
- Wash your beets thoroughly and pat dry.
- Dollop a bit of canola oil into your palm and rub your palms together, then rub the oil into all of your beets.
- On a sheet tray spread out a layer of kosher salt (the rough stuff, not the fine grain).
- Put the beets top down onto the salt.
- Bake at 350 degrees until a knife goes through easily, about 40 minutes or so.
- Let cool
- Cut off the very top portion of the beets that were sitting on top of the salt and discard
- Peel and dice into medium size pieces.
I can easily eat these beets as is, but I prefer to toss them, while still warm, with a vinaigrette (either home made or otherwise). Lately I've been using this dressing, but I was using this one.
Just a little bit goes a long way.
Another way I like to eat these beets (and remember, you can prepare these the day before you want to eat them) is in a salad of Arugula greens with some goat cheese.

elements:
Beet = Water