You don't need to use the foil (expensive and wasteful). In winter I roast beets in a pan in the oven, just like potatoes - scrub, trim any bad spots and cook. In summer, scrub, trim (don't dry) put them in a slow-cooker (CrockPot(tm)) and cook for 4-6 hours on High or 8 on Low. If your air conditioner bill was high last month, put the crockpot on the porch.

I'm always shocked by the use of aluminum with food.

This is delicious with the addition of a little chopped mint.

I've made something very similar with grapefruit sections as well as oranges. It also called for green onions and walnuts...and if you're not vegan ....some feta cheese. It was delicious, so I'm sure this would be too. Just making those suggestions if you want to change it up a bit.

I absolutely love the combination of beets and oranges. I add avocado to the duo plus balsamic instead for one of the best salads I've ever had.

Wow what a great salad easy easy. I boiled the beets and put the rest together. Omitted the salt as I restrict my salt intake but it was still awesome!!!!!

@cheech; yeah, ya hafta think of color, too, when preparing vegetarian/vegan dishes - engage all the senses! i find, too, that there is a difference in taste between red and golden beets. don't you?

I made this as a side dish tonight. Instead of regular beets I used golden beets. It was very tasty. Just not super eye appealing being that the beets & oranges are the same color. I served 2 people & have plenty left over. I'm thinking it will taste even better tomorrow once all the flavor profiles have a chance to settle & marry. However, I'm thinking that it could use more or some of something else in addition. Like an herb, maybe Dill or Fennel would go well with the citrus notes?

This was pretty good. Doesn't look like the picture, as it is a pretty juicy salad. Good flavors!

This was so delicious and easy......there were no leftovers.!

I made this - and it was a hit. Even my daughter who normally won't eat anything with beets.