Roasting beets concentrates their earthy sweetness, transforming them into intense mouthfuls of deliciousness that play well with lots of other tastes and textures. And all kinds of great salads are possible.
To roast beets, cut off any greens (good eating in their own right) and scrub bulbs clean. Wrap them tightly in foil (or put them in a covered roasting pan or casserole) and roast until tender when pierced with a knife (around an hour at 350F, depending on size). When cool, skins will peel off very easily (wear powder-free latex or vinyl gloves, or hold them with a paper towel, to avoid staining your hands).
A range of fruits and vegetables complement roast beets in various ways. Some match their soft texture and/or sweetness (avocado, oranges, mangoes) and others lend textural contrast (endive, raw fennel). Other popular additions to beets salads are nuts and soft, salty cheeses (goat, blue, feta). Most suggest using light dressings on beet salads; walnut and olive oils are good bases.
For something a bit different, mix beets with yogurt, a little garlic, and fresh dill (oaklandfoodie).