Wrap the beets and roast in a 400 F oven till tender. Cool till you can handle them and slip the skins. Cube in half inch cubes.

Peel oranges and segment, reserving any juice. You need 2 tablespoons.

Combine the reserved orange juice and balsamic vinegar. Slowly whisk in the olive oil. Add a pinch of salt to taste.

Toss the cubed beets, sectioned oranges, and vinaigrette. Top with chives.

I thought this was best cold, so I placed a few freezer packs on top of the salad and let it sit a bit till chilled.