From Martha Stewart
Serves 4 (and by four I mean me)
2 medium beets 1 teaspoon extra-virgin olive oil (more if desired)
Preheat oven to 350 degrees, with racks in upper and lower thirds. Peel beets and slice 1/16 inch thick with a mandoline or food processor. In a large bowl, toss beets with extra-virgin olive oil.
On two rimmed baking sheets (or use one sheet and bake in two batches), arrange beets in a single layer. (I sprinkled beets with salt) Stack another rimmed baking sheet on top of each. Bake until edges of beets begin to dry out, about 20 minutes. Uncover and rotate sheets. Bake 10 to 20 minutes, removing chips as they become lightened in color. Transfer to a wire rack; chips will crisp up as they cool.
From The Copper Kettle
1 1/2 lbs baby beets or if larger halve, slice, or quarter
4 T. butter
1 T. flour
1 1/4 c. sour cream
3/4 t. allspice
1 1/2 T beef stock (my substitution for Madeira)
1 t. salt
Scrub beets well and cook until tender in beef consomme. Drain, remove skin and cut off root and cap.
Melt butter and blend in flour. Add sour cream gradually , stirring. Add allspice, stock (use consumme) and salt. Add beet and cook over low flame until hot and well coasted with sauce. Serve.