Preheat oven to 425. Remove beet greens (and reserve to sauté for another meal). Wash and wrap the beets in foil. Use separate foil packs if using different colored beets. Place on a baking tray and cook for 45 minutes to an1 hour or until the beets can easily be pierced with the tip of a knife. Remove from oven, open foil and allow to completely cool.

Use plastic gloves if you have them. Cut the top and tail of the beet off and using 2 scrunched paper towels, gently remove the skin from the beets. Cut the beets and place in a large bowl. Set aside.

Zest 2 teaspoons of orange zest from an orange and set aside. Supreme the oranges, which means to cut each end of the orange and with a very sharp knife. Place cut end on cutting board and cut the peel and pith away from the orange all around. With a small knife, cut between each membrane and allow the orange segment to fall into a sieve that is placed over a bowl. Add oranges to beets and set aside.

In the bowl with the orange juice, add the zest, salt, pepper, honey, mustard and vinegar and whisk well. Slowly drizzle the olive oil in. Taste for seasoning.

Pour vinaigrette over beets and oranges and gently mix. Serve.