3 tablespoons olive oil, divided
1 1/2 teaspoons vinegar
3/4 teaspoon grated ginger
salt and pepper, to taste
1/4 cup pecan halves, broken in half lengthwise
1. Preheat oven to 425 degrees F. Scrub the beets, and cover loosely with tin foil. Place on a baking sheet, and drizzle with 1 tablespoon olive oil. Bake in oven until tender, which should take about an hour.
2. Cool them in the fridge, peel, and quarter them. Using a zester, remove 1/4 of the rind from the orange and set aside. Cut half the orange in segments, and then cut them crosswise. Place in a bowl and add the juice from the other half of the orange. Add vinegar and ginger and whisk in 2 tablespoons olive oil. You can add salt and pepper if you want.
3. Add the beets to the vinaigrette and orange segments. Add the zest and the pecans, using some of the pecans as a garnish. Place in the fridge for at least half an hour for the flavors to mingle..eat and enjoy!