Hi Ariel! I see you're here too.
Lots of ways. As far as the tops (the greens), I have juiced them, and sauteed them. I ate them as a salad today for the first time.
The beets themselves as so versatile. They're great cooked, raw, and juiced. I love them raw in my salads. I put a half a beet, a half a carrot, a stalk of celery, and a fourth or so of a zucchini in my Vita-Mix and chop it fine and put it on my salad. I usually have enough for about 2-3 salads doing that.
Beets are great roasted in the oven. Slice them thin and toss them in extra virgin olive oil, a little sea salt and pepper, and thyme is good too. Bake at 375 for 15 minutes or until tender. Might as well roast other veggies when you do that, like asparagus, carrots, onion, garlic, even okra is good roasted! And don't forget potatoes. Both Idaho and sweet potatoes are great roasted.