Sadly, I don't think his classmates will be as enthusiastic about his choice; and I know that his feelings will be hurt if no one eats them. So, against my better judgement, I set about giving him some options to disguise the beets.
White Chocolate Beet Pudding
2 C roasted beets, peeled and shredded
2 C organic heavy whipping cream
1 C organic whole milk
1/2 C organic raw sugar
3 T cornstarch
6 egg yolks
In a sauce pan, heat the whipping cream, milk, sugar, and cornstarch, whisking till smooth. Once it comes to a simmer, add the shredded beets. Bring the mixture to a boil, then remove from heat. Beat the egg yolks and add 1/2 C of the hot cream mixture to the yolks, then add that back into the pot. Cook until thickened. Remove from heat and stir in the white chocolate until smooth. Spoon into individual serving cups, cover, and chill.