I had roasted a large (14 oz.) beet and had no idea what to do with it. I found a recipe on Saveur that called for combining shredded raw beets, carrots and apples. I shredded the cooked beet with a large carrot and two apples. I seasoned the salad very simply, with a little Montreal Steak Seasoning (salt, pepper, garlic and some other spices). The original recipe called for garlic, salt, pepper, olive oil, lemon juice and orange juice.
The beet salad works well as an accompaniment to gefilte fish.