Matt and I made a delicious beetroot relish.... the recipe was this one. The only adaption made was we added a teaspoon of salt.
Our community supported agriculture co-op are producing a LOT of beetroots this year, we've had two or three beetroots every week for the last 3 months and that is a lot of beetroots sitting in the fridge. We've made sliced pickled beetroot and beetroot slaw (grated carrot, cheddar and raw beetroot with aged balsamic and unfiltered fruity olive oil YUM).
When we make it next year we might put a bit more spice in (double the amounts listed) but it's sweet earthy sourness (don't I sound like Nigella) is the perfect foil for rich game or salty meats (we had it with some free range ham and it was obscenely good).