I See Red

You really can eat beetroot every day.  Beetroot burgers will please both omnivores and herbivores.  Saute 1 finely chopped onion for about 5 mins until soft then add 1 peeled coarsely grated beetroot, 2 cloves crushed garlic, 1 tsp ground cumin, 1 tsp zahtar with a pinch of salt & cook 5 mins.  Stir frequently to prevent the mix catching.  Put the cooked mix into a food processor with 2 tins drained chickpeas, 1/4 cup fresh mint leaves, zest of a lemon, 1/2 cup fresh breadcrumbs.  Season and pulse until  well combined but not completely smooth.  Divide into patties of a size you want and chill for 30 minutes.  Cook the patties in oil 3 mins each side.  You can serve them on buns but if you think the addition of two hefty pieces of bread is too much, do as we did and just serve with the toppings.  Consider lettuce, avocado, grated carrot or beetroot, sprouts, tomato, feta or even a fried egg.
Beetroot risotto is a favourite of mine.  In one pan slowly steam a finely grated beetroot and in the other make a risotto base.  The beetroot will take 40 mins or so to soften so start it first.  This is the same principle as the beetroot relish I developed a while ago and you could add onions but you will also have shallots or leeks in your risotto base.  When both components are ready combine in the risotto pan and add juice and zest of a lemon with a knob of butter.  Cover & rest 5 minutes.  Season and serve dotted with ricotta or feta.  I had some unused ricotta in the fridge and that worked wonderfully.  I think it is better than Parmesan with the beetroot.  Make risotto cakes with the leftovers & serve with a poached egg.
As an aside, I used the rest of the ricotta in beefburgers which was a Nigel Slater idea and made wonderful moist burgers.  We had bought the ricotta to stuff courgette flowers and not done it.  Really I think that it is a fiddly job and I'd rather let a cafe do the work.  Floriditas do them beautifully.  We served the burgers with our now flourishing courgettes and the last of  the cranberry sauce.  Nigel suggests a tomato relish but I think that almost any relish you have in the fridge will do.
You will really impress with this colourful beetroot salad.  In a large bowl mix 3 peeled grated carrots, 2-3 radishes mandolined (you could substitute 1/2 celeriac), 2-3 beetroot peeled and grated (use 2 colours of you have them), 1 grated apple spritzed with lemon juice to prevent discolouration.  Make a dressing with 1 tbsp horseradish sauce, 1 tbsp olive oil, 1 tbsp freshly squeezed orange juice, 1 tsp English mustard, 1 clove crushed garlic, salt & pepper.  Combine with salad and garnish with cumin & pumpkin seeds and parsley. We had it on it's own but it would go well with any lean meat or fish or just a side of roasted potatoes.
Lastly a beetroot soup.  Put a largish beetroot in a baking tray with 1 cm water and bake at 200 for about an hour.  Cool (under cold water is fine) and peel.  In a pan soften 2 finely chopped onions then add 2 apples quartered (with a squeeze of lemon)  and the beetroot roughly chopped.  Pour on 1 1/2 litres chicken or vegetable stock, add 2 star anise & simmer 15 mins.  remove the star anise and blend with a hand blender until smooth.  Serve with snipped chives and a dollop of yoghurt mixed with horseradish.