Wrap each beet in foil and roast in 400 degree oven until tender, about an hour or so, depending on how big the beets are. Peel and cut into chunks. Toss with olive oil, sherry vinegar, toasted chopped hazelnuts and crumbled blue cheese. What could be easier and more delicious?
Thanks to our inspiration and mentor, Mark Bittman, for this one. His classics How to Cook Everything and How to Cook Everything Vegetarian need to be on everyone's bookshelf and used constantly.