- Preheat oven to 400°F.
- Trim beets, leaving root and 1 inch of stem intact; scrub skins. Wrap beets tightly in foil and place directly on oven rack; roast until beets are fork-tender, 45–60 minutes. Unwrap beets and let cool.
- When beets are cool enough to handle, with paper towel, rub off skins. Cut each beet in half or into quarters, depending on size. Transfer beets to medium bowl; stir in shallot, mint, oil, vinegar, orange zest, salt, and pepper.
- Per serving: 3/4 cup
Use a variety of beets to dress up this dish: Try golden or yellow beets and chioggia (striped) beets.