One easy option is to cook beets ahead of time and then cube them and keep them in the fridge, either to toss in salads through the week, or to combine with feta and a little vinaigrette. Preparing them is easy: just scrub them with a veggie brush and then wrap them in foil and roast them at 400 degrees for 45 minutes to an hour or until they are tender. Once they are cool, the skins rub right off. In this heat it can be hard to turn on the oven, so instead you can boil them in salted water for 30-45 minutes or until tender. Again when cool, the skins rub right off.
Another alternative is to simply peel the beets (uncooked), and then slice them really thin and put them right into salads - raw. You can do this with a peeler or grater. It’s a very easy way to use beets without having to use the oven to roast or bake, nor do you have to turn on the stove. Very fast and very tasty!