Sometimes it's fun just to see how many colors you can get onto a plate. Especially in mid-winter. And the pigments in richly colored foods also function as anti-oxidants in humans, so it's not only visually pleasing, it's healthy. It's not bad advice to buy the most vividly colored fruits and vegetables you can find; they almost always have a nutritional edge over paler choices.
My palette: roasted beets, two kinds of oranges, micro-greens, some thinly sliced red onion and creamy goat cheese. Salt, pepper, olive oil and any kind of vinegar you like, I finished off a bottle of sherry vinegar, my favorite.
I used leftover beets that I roasted for about an hour in a 400 degree oven the day before. After they've cooled down the skins should slip off easily. I picked up some Cara Cara oranges out of curiosity, you can see they have a rosy pink flesh next to the regular navels.