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I like to toss them with a vinaigrette - red wine vinegar, olive oil, salt and pepper + goat cheese.

yum!
Make a warm potato salad:
Grill the potatoes, add your roasted beets, vinaigrette, pickles, apples and red onion. so good.

I've always wanted to try this recipe but havent; looks good too
:D

I absolutely love beets!
Here are a few suggestions:
beet salad with oranges and blue cheese

vinegret: a Russian beet salad (it would take forever to describe here what it is :)

beet, endive and grapefruit salad

All the suggestions above are great. But if I only had three beets, one or two would be eaten hot with butter S&P. The last one would be in the salad with orange slices, red onion rings and goat cheese. Oh my.

They are also good sliced, room temp. drizzled with balsamic vinegar, mild oil, S&P and some chopped chives.

My roasted beet salad recipe:

Wrap beets individually in tin foil. Roast @ 400' for about an hour or until tender when pierced with a fork.

Peel beets while still warm (skin will usually just slide off) and roughly chop.

Make a viniagrette with good olive oil, good balsamic vinegar and dijon mustard. (Exact proportions will vary depending on the quality of the vinegar & olive oil, but I usually start at 5 T olive oil to 3 T balsamic to 1 T dijon.) Toss beets with viniagrette while the beets are still warm (so they absorb more flavor). Use enough viniagrette to taste.

Add a handful of chopped cilantro leaves and crumbled queso anejo cheese--again, enough to taste.

Sprinkle with a course sea salt such as Maldon and serve.

Add cumin, garlic, shallots, parsley, salt and pepper (all to taste) to about 1/3 c. sour cream. Drizzle over the peeled, roasted beets (either reheated or cold). Stuff face. Repeat.

Eat them cold with lemon, thyme and feta!

Beet salads are best served as light and refreshing sides.

I'd say the basic flavor profiles you want are acid, salt, and sweet, finished with olive oil and a nice cheese: feta, manchego or parmesan. Some great additions: shallots, parsley, mint, arugula, purslane, celery leaves, endive, frisee, walnuts, pepitas or pumpkin seeds.

Here's my most recent creation:

5 medium beets, roasted and coarsely diced

Dressing:
1 tbsp olive oil
2 teaspoons honey
1 orange, juice and zest
1 lemon, juice
1 shallot, fine dice
2 teaspoons fresh mint, chiffonade
salt and pepper to taste

Finish with shaved parmesan.

Enjoy!

My favorite beet salad!!

http://veryculinary.com/_blog/2009/08/12/beet-and-cucumber-salad/

The dill dressing from this recipe is great: http://www.epicurious.com/recipes/food/views/Warm-Beet-Salad-with-Dill-1932

Also, a beet risotto is lovely and it turns out all pink! You can decorate the dish with shapes cut out of a beet slice. Lots of fun.

@duncan: Set your oven to 350 to 400 degrees. Rinse the beets but don't peel or cut. It's important to wrap the beets individually in aluminum foil; that way, they'll steam as they roast, and the skin will peel off quickly and easily by hand when you've finished the roasting and allowed the beets to cool.

Roasting can take up to an hour but with small beets it's hard to tell. To test doneness, just stick a knife into the largest beet. When the knife passes through easily (like through semi-soft butter), the beets are done.

One note: you should put a pan covered with aluminum foil under the beets. Once you've poked holes in them, they'll leak very sugary juice onto the bottom of your oven, which caramelizes and is extremely hard to clean.