I never did tell you what I did with that beetroot or rhubarb.
Cut the beetroot into sixths and roasted in the oven brushed with a little olive oil, salt and pepper for 45 mins. Fried a garlic clove and some chickpeas in a little olive oil then added some baby leaves (spinach, chard, anything will do). Continued cooking until the wilted then tossed everything (including the beetroot) with a little balsalmic vinegar.
Ate with lamb chops, bread and humous.