Preheat an oven to 350 degrees.
Scrub beets under warm water.
Cut off tops and bottoms of beets.
Fill a braising pan half full of water and place beets in the water, which should cover about 3/4 of the beets. Add more water if needed.
Bring pot to a boil, cover with a heavy lid, and place into the hot oven.
Cook the beets until very tender. Check by piercing with a small pairing knife.
Remove the hot beets, rinse and remove the skins with a paper towel under cold water and place in a glass bowl to cool. Cover and Refrigerate.
When the beets have completely cooled, cut into sections and plate your salad. Add your desired accouterments, goat’s cheese, micro greens, candied walnuts, drizzled French vinaigrette, arugula, to name a few.