2	medium fresh beets, about 3/4 pound (360 g), trimmed and scrubbed

1	small navel orange

1/2	teaspoon (2.5 ml) red wine vinegar

1/2	teaspoon (2.5 ml) grated fresh ginger

1. Ahead of time, preheat oven to 425°F (220°C), Gas Mark 7. Wrap beets in pieces of aluminum foil. Place on a baking sheet and roast in the oven until beets are tender when pierced with a fork, about 1 hour. Let stand until cool enough to handle.
2. Working under running water, peel beets and cut into quarters. Set aside. Using a zester, remove a quarter of the orange rind in long, thin strips. Cut away the remaining rind and pith with a sharp knife. Cut orange in half, cutting one half into crosswise slices. Squeeze the juice out of the remaining half and place juice in a small saucepan. Add vinegar and ginger to the pan. Set aside until ready to assemble.
3. When almost ready to eat, reheat the juice mixture. Stir in orange slices and orange zest strips. Add the beets to the pan and toss until heated through and glazed. Transfer beets to the serving plates and serve at once.