Source: dLife

Warm, sweet roasted beets mixed with an orange/vinegar dressing.

Servings

2.5 lb fresh whole beets , including tops; rinsed and greens trimmed and discarded or reserved for another use (golden, pink, or red)
6 tbsp orange juice
3 tbsp Vinegar, white wine, champagne, 50 grain
2 tbsp shallots, chopped
1 tsp salt
1 pinch black pepper

1 Preheat oven to 375 degrees F.
2 Put beets in a 9 x 13 inch baking pan and pour in 1/2 inch water. Cover with aluminum foil and roast 45 to 60 minutes or until very soft. Let rest until cool enough to touch; peel off skin and slice into 1/2 inch wedges.
3 Whisk together orange juice, vinegar, shallots, salt, and pepper. Toss dressing with warm beets.

This can be prepared up to 1 day in advance; cover and chill. Bring to room temperature before serving, and season to taste with additional vinegar, salt, and pepper. If you combine red beets with yellow or pink, the red will discolor the others; toss each separately with a portion of the vinaigrette, then combine just before serving.