Boiling beets dilutes their flavor. Roasting them gives a much more hefty flavor, but it can dry them out around the edges and give your salad too much chew. Thanks to Kurt Beecher Dammeier (thanks dude) I have a new technique; pour a little water into the pan, cover with foil and STEAM the little bitches. I added some fresh sage leaves, salt, pepper, and a little drizzle of balsamic. I am currently reducing the strained beet juice (with red wine), aiming for a variation on a "Vegetables à la Grecque" sort of thing. We'll see!
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