Wash the beets thoroughly under cold running water
Trim off the beet greens, leaving about 1 inch of stem
Leave the root end intact to help prevent bleeding during cooking
Scrub away any dirt with a vegetable brush
Cook the beets by roasting, boiling, or steaming until tender
Let the beets cool enough to handle
Peel off the skins using your fingers or a paper towel
Slice, dice, or grate the beets as needed for the salad
Chill the prepared beets before adding them to the salad
Toss with dressing or other salad ingredients just before serving