People seem to either love beets or hate them. I only became a convert when I tasted fresh ones, which are so much better than the watery, soft beets found in cans. Fresh beets are firm, sweet and intensely flavoured.
Take care when preparing them because the colour will stain wooden cutting boards as well as your hands (wear plastic gloves). Peeled, cooked beets are sold vacuum-packed in supermarkets, but they're too soft for most purposes. I always roast beets, even if a recipe says they should be boiled, because this intensifies the flavour.
Roasted beets with labne and lemon zest (pictured)
You'll need to start making the labne at least a day in advance because the yogurt needs time to drain. Use full-fat yogurt, but it doesn't have to be an expensive brand.
If possible, buy the beetroot in a variety of colours. They all have different tastes.
500 grams plain yogurt
800 grams fresh beetroot (small ones if possible)