I like them with spicy mixed greens, avocado, crumbled goat cheese and walnuts or pecans (even better when candied!). And served with a tangy honey & Dijon mustard vinaigrette.

I make beet salad with Gorgonzola and walnuts (plus arugula or lettuce) plus a simple vinaigrette dressing, but I've never added pears to it. I don't think you need pears in a beet salad, and so I would go ahead and make it without them.

I do wear gloves when handling beets, so that my fingers do not get dyed.

I love the one you mentioned with pears. Maybe sub with apple? One of my favorites is roasted beet and grilled steak salad with blue cheese dressing.

These are a couple suggestions from Ina Garten. I've made the first one but used walnuts instead of the almonds. Also, pretty sure I used a spring mix for the greens instead of arugula. I haven't tried the second one.

https://barefootcontessa.com/recipes/balsamic-roasted-beet-salad

https://www.foodnetwork.com/recipes/ina-garten/beets-with-orange-vinaigrette-recipe-1940414

I love this raw beet, fennel and carrot salad. Just be sure to keep the beets separate until ready to serve or it all turns pink:

https://www.marthastewart.com/865626/beet-fennel-and-carrot-salad

I love beets and pears, roasted, with feta and orange juice/honey dressing. To ripen the pears put them in a paper bag with another kind of fruit - apples work quickest but a banana or a rolled to soften orange works too. I make pickled beets by putting cooked ones in the juice left from sweet pickles, and a bit of onion or hard boiled egg.

My favorite is little planks of steamed beats, wild arugula, chiffonade of mint, cucumber quarter slices, chives and crumbled queso fresco (or feta) with a wine vinaigrette. A simpler version, also good, is just beets, arugula and cheese.

Lots of great ideas - thank you. I was looking at Ina's Balsamic Beets recipe - may go with that one this time. It's funny Lars - I love the combination of pears and beets, especially when both are roasted. I find that the subtle sweetness of pears play well with the earthiness of beets. I love feta with beets too.

When I'm rushed or just being lazy, I marinate cooked ones in store bought raspberry vinaigrette. Then add whatever nice stuff I have on hand. A plainer vinaigrette would be ok too. I love them with goat cheese and walnuts on a mixed green salad, anything else is icing on the cake . . . I think they go well with scallions, parsley and celery and then at the point, the sky's the limit . . .

"I love feta with beets too."

Yes, so good with feta! Those are two items I always have on hand.

I love Balthazar Beet Salad! There are many recipes online with that name. Some call for pears, some don't. But in this salad, I feel that the addition of pears adds so much to this salad. Balthazar

I make a simple salad I learned from a friend from the Caucausus. Very simple - beets, walnuts and pomegranate. He and his wife argued about adulteration with other ingredients. I tend to add olive oil and perhaps a bit of garlic. It is beautiful and delicious.

I tend to buy golden beets more than red now, they play better with other foods color-wise.

My typical beet salad is simple. Cook and cube beets, vinegar them, toss with feta cheese and optionally argula, oil, salt and pepper.

I’ll eat just beets too, cooked and vinegared.

For cooking method, I usually simmer them whole though I’ve also sous vided cubed beet with vinegar in the bag. Roasting takes a long time.

Beet juice - and, I assume, beets - are well established to lower blood pressure. It is a temporary effect, due to nitrite dilation of blood vessels. I used to juice beets, before I decided that juicing loses too much fiber and nutrition.

Whip an egg white or 2 and fold it into a soft goat's cheese with some fresh herbs to make a simple mousse. Thinly slice your beetroot and in a ring, layer up the beetroot and mousse or make a rosette of beetroot on a plate and a quenelle of mousse in the middle. Drizzle a little vinaigrette over.

OMG Islay that sound so glamorous! I long for the day when I can give fancy dinner parties. That day has never come, but I still long for it. Sadly, most of my social set would be, "What's that??!!" and then take only a tiny nibble so as to not be totally impolite. Just beets alone is bad enough for them.

I ended up doing a simple but delicious glaze on cubed roasted beets. It was 1/3 cup balsamic with 1 tbsp. maple syrup, reduced to half volume. This was tossed with the roasted beets. At dinner time, I spooned the beets over arugula/baby spinach. As the beets were sitting all afternoon, the beet juice and glaze combined and I drizzled that over the salad and topped with pomegranate arils. Simple, but very tasty. My daughter commented that it looked very Christmassy. I'm lucky I had enough beets left for dinner, as I snatched one each time I went by.

Golden beet and watermelon radish veg tacos. A family and friend favorite. Goat cheese and sesame dressing. One hour pickled. I have all veg, even an asian pear but no guests this season, 😒

Usually a pre-meal treat. Among other veg sides and appetizers.

Those are cute, sleeve!

It's a great way with beets and I always have balsamic and maple syrup on hand.