Scrub 3 or 4 beets (or more, if yours are small) and boil them until tender, about 30 to 45 minutes. Peel under cold water, slice and set aside. Take an orange and cut off the peel and pith. With a sharp knife, cut it into sections, making sure to remove all the membranes. Set aside. Now make the citrus vinaigrette by combining 2 parts extra virgin olive oil to 1 part orange and/or lemon juice. (You be the judge of quantity, since you know how many beets you’re using). Whisk and season and add more oil or acid, depending on your taste. Layer the beets and orange segments on a plate, add some freshly ground pepper, and drizzle with the citrus vinaigrette. If you have parsley on hand, sprinkle some over the top for an accent in both flavor and color.