A roasted beet salad is easy to make once you roast a few. Roasting beets is the only way I prepare my beets now. Use it in soups, salads and more plus you retain the juices during the cooking process.
2medium sized beets
Preheat the oven to 400 degrees F. Wash and scrub the beets well; pat dry.
Wrap each beet securely in aluminum foil and place into a small baking dish.
Bake beets for 1 hour then reduce heat and bake beets at 350 degrees F for an additional 1 to 1 1/2 hours or until done (when you pierce the beet with a knife it should go through easily.) Allow beets to completely cool in foil before adding mayonnaise.
Once beets have completely cooled, grate into a large sized bowl. Discard the core and any excess skin. Add the crushed garlic and mayonnaise to the grated beets and stir well to combine.