I was probably in my 20s before I had beets the "right" way. Canned beets on salad was an occasional occurrence in my house - similar to over -boiled vegetables, no wonder I didn't like them. Some people can get behind the earthy flavor of the vegetables when they are simply canned. For the rest of us - roasting and pairing with a tangy or sweet flavor is the ticket to looking forward to them. A note on red/purple beets: they will stain fabrics, cutting boards and possibly countertops. One idea is to cover your cutting board with parchment paper. The dye also has an *ahem* long residence time in your digestive tract. The dye issue both at time of cooking and after digestion is the reason, when any toddler of ours was enjoying mashed beets, one parent promised to warn the other so they weren't alarmed later. Golden beets are also tasty if you want to avoid this problem entirely. Or use a red one to make technicolor deviled eggs or dye easter eggs.