I've made the last of our beets into kvass, A lacto-fermented beet beverage. Cut up some beets, add about 1/2 cup of whey (the liquid from yogurt) and 1 tbsp. of salt in a 2 quart glass jar. Fill with water, replace lid, leave it out for a few days, and then keep in the fridge. You can use what's left of the liquid as starter for the next batch (instead of the whey). Our beets were mostly golden, so this one is a light orange color. With red beets, the liquid becomes a rich dark red.