Beet and orange salad Recipe

Scrub beets clean and trim off any greens. Rub with olive oil, if desired, wrap in aluminum foil, and roast in a 400°F oven until tender, approximately 1 hour. (Larger beets will take longer.)

Cool beets until they can be handled.

In the meantime, cut the peel from the oranges and section. Squeeze out juices from leftover membranes and reserve.

Slip beets from their skins and into cubes of approximately 1/2 inch.

Make approximately 1/4 cup vinagrette with the orange juice, vinegar, olive oil, salt, and pepper. (Suggested: half juice/vinegar, half oil.)

Toss together beets, orange slices, and vinagrette. Just before serving, garnish with chives.