Roasted beets with orange slices

source: Vegetarian Times, May/June 2010, page 75

4 medium beets (1¼ lb) trimmed and scrubbed

2 medium oranges

1 T. sherry vinegar

2 T. lemon juice

½ tsp. salt

2 T. olive oil

Wrap each beet individually in foil, place on baking sheet and roast 40 minutes at 400F until beets are tender.  Cool, peel, cut into 1" pieces.

Grate and reserve ½ tsp. orange zest.  Peel oranges, segment, and cut each in half.  Whisk dressing using 2 T. orange juice, zest, and all remaining ingredients.  Dress oranges and beets and chill several hours or up to two days.