3 lbs. beets (about 6 large beets)
3 large navel oranges
3/4 cup slivered Vidalia or other sweet onions
1/3 cup Newman’s Own® Balsamic Vinaigrette dressing
Freshly ground black pepper
1/2 tsp fleur de sel
Preheat oven to 425°F. Leave root end on beets (pointy end), trim stems to within 1/2 inch of beet. Scrub beets. Place in single layer in large casserole dish.
Add 1/2 inch water. Cover dish tightly. Roast for 60 minutes or until tender when pierced with tip of sharp knife. (Medium size beets will take about 10 minutes less.)
Remove from oven. Drain. Let stand until cool enough to handle, about 15 minutes. Slice off the root and the stem ends of each orange, so that the flesh of the fruit is showing.
Stand oranges up on a cut end on work surface. Using a flexible boning knife (or a paring knife), cut off the skin, pith and membranes so that flesh of orange is showing; start at the top of the orange and work your way down to the bottom. Slice peeled oranges crosswise into rounds. Reserve any juices from oranges.
Cut root and stem ends off beets and slip off skins. Slice beets crosswise into rounds. Arrange beets, oranges and onions on platter. Drizzle with Newman’s Own® Balsamic Vinaigrette dressing and any orange juices on cutting board.