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1
Preheat the oven to 400 degrees F. Place the beets in an 8-inch square baking dish and add just enough water to cover the bottom of the dish (about 1/3 cup).
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2
Drizzle the beets with olive oil and sprinkle with salt and pepper.
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3
Cover the dish tightly with aluminum foil.
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4
Bake until a knife can be easily inserted into the center of the beets, about 40 minutes to 1 hour 10 minutes (for small beets start checking after 40 minutes; large beets may need even longer than 70 minutes).
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5
To make the vinaigrette, in a bowl, whisk together the vinegar, mustard, shallot, and a pinch each of salt and pepper.
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6
Let sit for 15 minutes, then whisk in the olive oil in a slow and steady stream; set aside.
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7
Slice 1/4 inch off the tops and bottoms of 1 of the oranges and set each flat on a work surface.
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8
Using a paring knife, follow the curve of the fruit and slice off the peel and white pith.
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9
Slice the oranges into thin slices and set aside.
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10
When the beets are ready, carefully remove the foil and let them sit until cool enough to handle.
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11
Peel and the beets.
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12
Cut them into wedges, place them in a serving bowl, and drizzle them with a little vinaigrette.
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13
Season with a little salt and pepper.
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14
Add the radicchio, orange slices, olives, and parsley, drizzle with a little more vinaigrette, and gently toss to coat.
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15
Serve.
