I like to roast small ones. Take a bunch of fresh thyme. Take the leaves off the stems, and place the stems in the bottom of a roasting pan. Place the unpeeled beets on top, and almost cover them in olive oil, as if you were going to confit them. Roast until tender, and let cool. Remove the beets, peel them,throw out the stems of thyme, and keep the oil. Julienne the beets. Use the reserved oil to make a dressing, adding honey, dijon, S & P, and balsamic vinegar to taste. Serve on a bed of baby beet greens, oak leaf lettuce, chicory, swiss chard, whatever you have.
Practice safe lunch. Use a condiment.