You can either roast or boil the beets. Roasting will give you more flavor, boiling takes less time and doesn’t use as much energy to cook the beets. Toss the oranges and beets in a light vinaigrette and serve with peppery baby arugula. If you prefer to roast the beets instead of boiling them, wrap the unpeeled beets in aluminum foil and bake them in the oven at 400°F for an hour or until done. (See our Roasted Beets recipe.) After cooking, allow the beets to come to room temperature and remove their peels. Slice or quarter them. If you have time, place them in a small bowl and marinate them in half of the oil and vinegar dressing. If you want some added color, gently add a few slices of the orange to the beet juice from your bowl of beets. Let the oranges absorb the beet color and use in your salad. Sprinkle dressing over the individual salads. How to Section an Orange - useful tip with photos from Helen at Beyond Salmon.
