Roasted Beet Salad with Oranges

Preheat the oven to 425F.

Trim the greens and stems from beets and set aside.

Thinly slice beet greens and set aside.

Wrap beets and garlic cloves in an aluminum foil pouch and roast until tender, about 1 hour.

Meanwhile, zest oranges and set zest aside in a small bowl.

Remove orange peels and all of white pith with a sharp knife.

Working over a large bowl to catch juices, cut between membranes to release whole orange segments into the bowl.

Toss together with orange zest, onion and vinegar; set aside.

When cool enough to handle, peel the outer skin off beets and slice into thin wedges.

Peel and mash garlic cloves and stir into orange mixture.

Toss beets and beet greens into the orange mixture and stir to combine.

Serve at room temperature or chilled.