Pre-heat oven at 400F degrees. Wash beets and cover loosely with tin foil. Place on baking sheet and drizzle with 1 tablespoon of oil. Bake beets in oven for approximately 60 minutes until tender. Let cool, peel, and cut into wedges. Place beet wedges in a bowl. Add juice from orange, ginger, and vinegar, and whisk in 2 tablespoon oil. Salt and pepper to taste. Add beets to vinaigrette mixture. Garnish with nuts. Cool in the refrigerator for at least 30 minutes.

4 red beet roots
1 small orange, juice
1/4 cup walnut or pecan halves
3/4 tablespoon grated ginger
1.5 teaspoon vinegar
3 tablespoon olive or flax oil