4 large beets (2 1/2 diameter), trimmed, peeled and quartered (about 2 cups)
6 garlic cloves, quartered
1 tablespoon minced thyme
2 teaspoons olive oil
1/4 cup plus 1 tablespoon orange juice

Preheat oven to 375. In a 9 x 13 baking pan, combine the beets, garlic, half the thyme and the oil. In a small bowl, combine orange juice and 2 tablespoons water; pour over beets. Cover with foil and roast until tender, 45-50 minutes. Remove foil; roast 10 minutes longer. Serve, sprinkled with remaining thyme.

(from Weight Watchers New Complete Cookbook, 1998, recommended by CSA member, Karen Braunwart)

2 cups grated beets (about 3/4 pound)
2 cups grated carrots (about 1/2 pound)
1 cup cooked brown rice
1 cup grated Cheddar cheese
1 cup sunflower seeds, toasted
2 large free-range eggs, beaten
1/2 cup sesame seeds, toasted
1/2 cup grated onion (about 1 medium)
1/4 cup oil
3 tablespoons all-purpose flour
3 tablespoons chopped parsley
2 to 4 garlic cloves, finely chopped
2 tablespoons soy sauce
Ground red pepper (cayenne), to taste

Preheat oven to 350 degrees. Generously grease a rimmed baking sheet. Combine beets, carrots, rice, cheese, sunflower seeds, eggs, sesame seeds, onion, oil, flour, parsley, garlic, soy sauce, and red pepper. Form mixture into patties and bake 25 to 30 minutes or until firm and vegetables are cooked through.

(from America’s Small Farms, by Joanne Lamb Hayes and Lori Stein)

6 to 8 medium beets
Juice of 1 lemon
2 cloves garlic, minced
1 teaspoon cumin, or to taste
Salt and black pepper, to taste
4 tablespoons olive oil
1/2 cup diced fresh parsley

Place water in a 3-quart saucepan and bring to a boil. Add beets and simmer until beets are tender when pierced with a fork, around 45 minutes. Cool, peel and cut beets into bite-sized pieces. Mix lemon juice, cumin, salt, and pepper in a bowl. Whisk in olive oil, then add the beets and stir. Let sit a few hours. Just before serving, sprinkle with parsley.

(contributed by CSA member, Robin Little)