Beets, oranges, and raspberry sauce

• 1 pound beets, scrubbed
• 2 tablespoons raspberry vinegar
• 1-2 oranges
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon grated gingerroot (optional)
• 1/2 teaspoon salt

Heat oven to 350 degrees. Place beets (in their skins) in a baking dish and cover with foil. Roast beets until tender, about 35-55 minutes, depending on their size. When cool, peel, slice thinly, and place them in a bowl. Peel the oranges (or peaches) and cut in half. Place flat sides down on cutting board and slice each into about 4 wedges. Remove seeds from orange slices. Add to beets. Make vinaigrette out of the remaining ingredients: mash garlic with the salt, add vinegar, and whisk in olive oil. Stir in grated gingerroot, if using. Toss with beets and oranges. You can serve this immediately, but it’s best if allowed to chill and mellow. This dish was inspired by recipes in Mollie Katzen’s Vegetable Heaven and Renee Shepherd’s Recipes from a Kitchen Garden. Makes 4-6 servings.