One of our favorite ways to use beets during the hot summer months is to make a cold salad with them.

1 bunch beet roots, chopped into bite-size pieces
1-2 tbls of minced onion (or green onion tops)
2-3 oz chevre (soft goat cheese), plain or herbed
2 tbls minced walnuts
2-3 tbls olive oil
2 tsp balsamic vinegar
1 tbls minced fresh herbs (chives, dill, parsley, etc.), optional

Boil beets until tender. Drain and cool. Put in a bowl and mix in onion, chevre, and walnuts. In a small bowl or jar mix together olive oil, vinegar and optional herbs. Pour this over your beet mixture and serve cold.