Ingredients

• 6 to 8 small or medium red or yellow beets

• Extra-virgin olive oil, for drizzling

• 1 large navel orange

• Sherry vinegar or balsamic vinegar, for drizzling

• Juice of 1/2 lemon, or to taste

• Handful of arugula (optional)

• Sea salt and freshly ground black pepper

• Flaky sea salt (optional)

• Goat or feta cheese, for topping (optional)

• Chopped walnuts or pistachios, for topping (optional)

Preparation

1. Preheat the oven to 400°F.

2. Place each beet on a piece of foil and drizzle generously with olive oil and pinches of sea salt and freshly ground black pepper. Wrap the beets in the foil and roast on a baking sheet for 35 to 60 minutes, or until soft and fork-tender. The time will depend on the size and freshness of the beets. Remove the beets from the oven, remove the foil, and set aside to cool. When they are cool to the touch, peel the skins. I like to hold them under running water and slide the skins off with my hands.

3. Use a citrus peeler to peel long strips around the orange, avoiding the white pith. Grated zest would work here also. Slice ¾ of the orange into segments and reserve the remaining ¼ wedge for squeezing.

4. Slice the beets into 1” wedges or chunks and place them in a bowl.

5. Drizzle with olive oil and sherry vinegar, then add the lemon juice, orange juice squeezed from the remaining wedge, and a few pinches of salt and pepper and toss. Chill until ready to serve.

6. Taste before serving and season with more salt (flaky sea salt, if using) and pepper or more vinegar (for more tang), orange, or lemon juice, as desired.

7. Serve on a platter with the orange segments, arugula, and citrus curls.