2 medium beets mixed variety , sliced (such as red, gold)
4 oranges mixed variety (such as Cara-Cara, blood orange, or navel)
2 radishes, sliced
Handful of fresh mint
1/4 cup olive oil
2 tablespoons of red wine vinegar
1 tablespoon of honey
Preheat oven to 400º.
Place the beets in the middle of a large foil. Drizzle with the olive oil, and season with salt and pepper. Wrap up each bundle to seal it. Roast until tender, 40 minutes to 1 hour (depending on the size of the beets). Peel the beets when they are cool enough to handle. Let cool completely.
Using a sharp knife, peel and pith the oranges. Cut into 1/4-inch-thick rounds; place in a bowl, cover and refrigerate.
Slice the radishes.
Once the beets are cooled, slice them into ¼-inch-thick rounds. Set aside.
For the dressing, whisk the olive oil, red wine vinegar and honey together. Season to taste.
To assemble, arrange the oranges, beets and radishes on a large platter. Drizzle the vinaigrette and top with the fresh mint leaves.