When I was a kid, my mom used to keep canned beets in the cupboard. Ever so often, usually at night, she would announce that she had a beet craving and open a can and chow down. I have no clue why she'd get beet cravings - perhaps a mineral deficiency? I can't say I get cravings for canned beets, but I do take after my mom and like beets.
There are several simple and foolproof ways that I prepare them.
Easy pickled beets
Peel beets and slice in half. Set them flat side down on the cutting board and cut them into very thin slices. Add balsamic vinegar and stir so that all the beets are coated. Store in fridge at least a day. Stir once or twice if you remember. The beets will tenderize up a bit. They are tasty by themselves or on top of a salad. Drizzle some of the beet flavored vinegar over the salad for added tastiness
I never made these until last night. They're actually very easy. Wash beets well and trim off all but an inch or so of the greens. Place beets on a piece of foil and seal it up into a packet. Stick it on a cookie sheet and roast them in a 400F oven until they are tender - maybe an hour or so, depending on the size of the beet. Allow to cool and then remove skins (you may want to use a paper towel to do this so you don't stain you fingers.) Eat them as is, use them in salads or serve with flavorings of your choice.