I adore roasted beets, especially in salads. However, I keep making the same two salads over and over. One has beets, fennel and oranges (http://m.epicurious.com/recipes/food/...). The other has beets, arugula, avocado, chèvre and balsamic vinaigrette (http://www.recipegirl.com/2008/11/05/...). Both are delicious, but I'm looking to expand my sala with roasted beet repertoire.
Any suggestions would be appreciated.