They are however a great veggie for a person on a budget because you can eat all of it. When buying beets look for the bunch with nice big perky tops.
First separate the bulbs from the leaves. Scrub off the bulbs and wrap them in foil. Then roast them in a 375 degree oven until they're knife tender.
The great thing about beets is that they're like little bright red sponges that will soak up any flavor you put on them. As luck would have it I had just finished a jar of cornichons, so I used the leftover, already seasoned, pickling liquid from the jar and added s few chili's and submerged my sliced my beets in the concoction.
Chop half an onion and as much garlic as you're comfortable with and cook until tender. A trick I like to use is to chop the stalk of the beet green and cook that for a few minutes before adding the leafier bits.