pickled the rest.
For two salads, simply cut peeled, roasted beets into chunks and toss them in a mixture of 2 tablespoons olive oil or Apres Vin grapeseed oil, 2 tablespoons vinegar, 2 teaspoons horseradish, 1/4 teaspoon salt and a few grinds of fresh pepper. Let the tossed beets sit in the mixture for a while, then lift out and arrange them atop arugula on two salad plates. Drizzle remaining dressing from the bowl over the salads, and scatter crumbled goat cheese atop. I think any vinaigrette, especially perhaps cranberry or raspberry, would be just as delicious.