You can really do a lot with beets but we had some radishes and tomatoes in the fridge so I thought I would make a wonderful side salad with what we had!
1 pound scrubbed small beets
1 pint cherry tomatoes (I found some pretty yellow ones to add some color)
Salt and pepper
Preheat oven to 400 degrees. Seal beets in a foil packet. Roast on a rimmed baking sheet until tender, 75 minutes. When cool, rub beets with a paper towel to remove skins; slice. Slice large tomatoes and radishes, halve cherry tomatoes, then arrange with beets on a platter. Season with salt and pepper.