If you have eaten beets only in their pickled form, you are missing a delicious veggie. I like them pickled, but, sauteed or roasted, they become a real treat.
Beets come in different colors. Chioggia, an Italian beet, are ringed inside in white and purply red. Golden beets are gorgeous, and a little more mild than red. Some varieties are white, or yellow. The greens are delicious cooked, and are similar to their relative, chard, in taste.
I have two ways of cooking them: 1 is to peel smallish beets, and slice them about 1/4 inch thick. I then sautee them in butter until they carmelize a bit. I like them this way with a little salt, and a good grind of pepper. The other way is to peel them, and roast them whole. I wrap them in foil and add just a touch of butter, along with the salt and pepper.
I also pickle and can them. I love to pickle hard boiled eggs in the juice, mmmm.
By the way, a slice or two of pickled beet is wonderful on a burger!
If you garden, beets are easy to grow, and taste even better after frost. They are one of the root veggies that can be left in the ground up until the ground starts to freeze solid.