Beets and a sweet potato, drizzled with olive oil and roasted for an hour, then peeled and chopped.
To mask the taste of the beets (clockwise from top left): avocado, pink grapefruit, snap peas, red pepper, cucumber, cheery tomatoes, red onion, strawberries.
More beet-flavour-maskers: barbecued chicken and goat cheese.
The verdict: These salads were massive. The beet to other-food ratio was approximately 1:20. The beets tasted like beets (read: sweaty ass crack) but there were enough strong flavours (the grapefruit worked particularly well) to hide it. The trick is to never eat a piece of beet by itself.