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1
Preheat oven to 350 degrees.
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2
Trim the greens off the top of each beet, leaving about 2 inches of stalk.
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3
Rinse the beets and use heavy-duty aluminum foil to form a sealed packet around them. Place the packet on a rimmed baking sheet and roast for 1 to 1 1/2 hours or until they can be easily pierced with a knife. Transfer the packet to a work surface; open it and let the beets cool until they can be handled.
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4
Rub or peel off the skin, trimming off the root and stem ends. Cut the beets into 1/4- to 1/2-inch slices, then cut each slice into 1/4- to 1/2-inch-thick matchsticks.
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5
While the beets are roasting, prepare oranges and dressing: First, zest oranges and set the zest aside. To segment the oranges, trim off the bottom and top of each orange. Stand the fruit on a cutting board with 1 of its cut sides down. Using a serrated knife, cut the peel and pith away from the fruit, top to bottom. Then, holding the fruit in your hand, cut the segments out of their membranes. (The idea is to remove all of the skin and white pith.) When you've removed all of the segments, squeeze what remains into a small bowl to get all the juice. If using clementines, just remove white pith and strings. Set the segments aside.
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6
Combine the oj, zest, vinegar, 1 T of chives, sugar, and s & p to taste. Slowly drizzle in olive oil, whisking to combine.
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7
Place the prepared beets in a Pyrex baking dish. Top with orange segments, pour dressing evenly over the beets and oranges, and garnish with the remaining chives. Serve immediately or refrigerate; Serve at room temperature.
