Tangy and sweet!  

• 12 small to medium beets
• 1 tablespoon oil
• 1 teaspoon salt
•   ½ teaspoon freshly ground pepper
•   ½ teaspoon fresh parsley, finely minced
•  2 tablespoons red wine vinegar 
•  Juice of one large orange
•   1-2 tablespoons orange zest 
•   1 teaspoon agave nectar 

Preheat oven to 375°F (190°C).  Thoroughly wash beets; remove tops. Using a vegetable peeler, peel each one. Cut small beets in half or medium into quarters. Place beets on cooking sheet pan, toss with oil, salt, pepper and parsley and loosely cover with foil. Roast for 30 minutes. Toss with spatula and remove foil. Cook 15 minutes more until tender when pierced with a fork.  Remove from oven. Toss with vinegar, orange juice, agave and orange zest. Taste for salt and pepper. Serve warm or room temperature.

Hints:

• One pound of trimmed beets will serve four people.
• Yellow or gold beets tend to be milder in flavor than most red beets and do not bleed like red beets do.