Minimal Monday: Roasted Beet and Orange Salad

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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.