In Denver, Chef Richard Sandoval draws on his Mexican heritage to create a salad of roasted local beets and nopales ($12) with chile-crusted panela cheese, avocado, spiced almonds and a habanero chocolate vinaigrette. For the San Francisco spin, consider chef Lauren Kiino’s Farro Beet Salad, served at Il Cane Rosso. The salad is dressed with vinaigrette and features fromage blanc or whole milk feta cheese. At Blackbelly Market in Boulder, Chef Hosea Rosenberg’s roasted beet with farro verde salad incorporates locally sourced and minimally processed ingredients for a spring salad. Chef Rosenberg says, “Everyone loves the beet salad. It’s beautiful, with the multicolored beets served on slightly green-tinted farro. The minimal dressing allows the flavors of the roasted beets to really stand out.” The salad is garnished with toasted pistachios.