Tip #1 : Boing the Skin of the Beets : You can eat beet skin. The skin is full of fiber and nutrients. For a roasted beet salad it is best to take it off. Skinless beets make the texture of the salad silky and creamy

Tip #2. Grating the beets and Garlic : For the best texture, use a cheese grater to grate the beets and garlic

Tip #3 : Adjusting the Garlic. A roasted beet salad needs a lot of garlic. If you are not as garlic obsessed, then reduce the number of cloves you use by half

Tip #4 : Freezing the beets : It is not recommended because boiled beets do not thaw that well and turn to mush

Tip #5 : In order to prevent the diced beets from coloring the other cooked vegetables, add a tablespoon of olive oil and coat them in a separate bowl.

Tip #6 : Adding crushed walnuts for a little more texture and flavor. Taking out balsamic vinegar and sugar with a teaspoon of deli mustard and a teaspoon of grated horseradish gives the salad some zing