Roasted beet and orange salad is a delicious combination of sweet, earthy beets, and tangy oranges. Simply served on a bed of peppery arugula and topped with toasted pistachios and a simple homemade vinaigrette.
Scrub the beets and trim them by removing the stem and tail ends with a sharp knife.
Wrap beets in foil and place on a baking sheet. Roast until they are fork tender, about 60 minutes, depending on the size of the beets. Remove them from the foil packets and allow them to cool.
When the beets are cool enough to handle, peel off the skins. Cut beets into wedges. Set aside to cool completely.
Peel the oranges and divide into segments, removing any excess white pith.
In a large bowl, whisk oil, vinegar, mustard, and salt. Add the beet slices and orange segments, tossing gently to coat.