To make this salad more substantial, top with crumbled goat or blue cheese.
4 beets, roasted, (peeled)
2 navel oranges, peeled and sliced
2 T extra-virgin olive oil
1 t lemon juice
salt and pepper, to taste
2 T chopped fresh mint (or parsley, basil)
1. Cut the beets into 1/4-inch slices. Alternate the beet and orange slices on a platter.
2. Whisk the oil and lemon juice together with some salt and pepper. Pour the dressing over the beets and oranges. Scatter the mint over. Serve immediately.