I don't hate canned beets, but I can't recall the last time I used them. I'm sure I would have marinated them or done something else with them before using them.

Roasted and grilled beets are delicious. Below is allegedly the recipe for the grilled beet salad at Lilette. I can't recall where I got it, but I've made it a number of times. Excellent.

Grilled Beets With Goat's Cheese And Walnuts
4-6 Servings
Ingredients:
6 Large Whole Beets
1/2 lb Goats Cheese (soft)
1 1/4 C Walnuts
1/4 C Chives (cut into match sticks)
1/2 Stick of Butter
Ingredients For Marinade:
1/4 t Salt
1/4 t Dry Thyme Leaves
1/4 t Paprika
1/4 t Dry Basil Leaves
1/2 t Dry Oregano
1/8 t Dry Oregano
1/8 t Onion Powder
1/8 t Garlic Powder
3/4 C Vegetable Oil
Pinch Cayenne Pepper
Ingredients For Vinaigrette:
1.5 oz Red Wine Vinegar
2 oz Pomace Olive Oil
1 oz Walnut Oil
Salt and Pepper to Taste
Method:
• Cover beets by 3 inches with cold water in a large saucepot.
• Bring water to a boil and simmer until paring knife slides out of beet when pricked.
• Strain and let cool.
• While running under water, rub beets with towel to remove skin.
• Slice beets into 1/2 inch rounds.
• Prepare marinade by combing all dry ingredients in large bowl.
• Mix well and add vegetable oil.
• Toss sliced beets and hold.
• To prepare the walnuts, melt butter in a 10 inch skillet and add walnuts.
• Cook, stirring occasionally for 5 minutes and season well with salt and pepper.
• Reserve left over butter.
• For the vinaigrette add all ingredients and the walnut butter.
• Whisk well.
• To finish, grill beets on both sides for 3 minutes and toss in vinaigrette.
• Place 4-6 slices of beets on each plate and drizzle with vinaigrette.
• Add 5 dollups of goats cheese (1 to 2 oz) per perving, sprinkled with walnuts and chives.