Heat oven to 400°F. Wrap each beet in foil and roast until soft. Remove from the oven. Let it cool slightly; remove foil and toss with balsamic vinegar. Note: You may also serve them raw
Place sliced oranges, mixed green salad, fennel and beet on a salad plate. Drizzle with olive oil, red wine vinegar, orange zest, salt and pepper.