about once a year, in the fall, while I have the smoker going...I'll put a few Beets in there to get a bit of smoke on them, then finish them in the oven in a covered pan. They are pretty good while warm, but they are Great as a cold side dish the next day...sliced fairly thin with a slight drizzle of olive oil and maybe put a fresh basil leaf on top of each slice.
I add NO salt or pepper.
just the flavor combination of the sweet beet and that smokiness on the skin (yes I leave the skins on).