@boomerang,
make some borscht / Veal bones, ham hocks, good ham, onions, potatoes and beets in a broth use good herbs (Dont ,ake the Jewish kind with sour cream, that really wucks n its not kosher EVER)
We pickle em with onions and keep em in the fridge as a snack.
Ive had a beet reduction sauce at a very uppidy restaurant which was the accompniment of veal chop dinner.
The bigger and older they are, the sweeter but tougher and they need longer cooking.