Beet and Blood Orange Salad
2 large (or 3 medium) sized beets, ends trimmed off
3 tablespoons olive oil, divided
1 blood orange
1 tablespoon freshly chopped mint
Salt and pepper to taste
2 ounces medium-sized mozzarella balls (about 1 inch diameter)
Preheat oven to 425 degrees. Line a baking dish with foil. Rub 1 tablespoon oil over beets and place in dish, covering with foil. Roast 1 - 1 1/2 hours in the oven, until beets are tender when pierced with a fork. Let beets cool, then rub with a paper towl to remove the skins (I wear plastic gloves when I do this so I don't die my hands red!). Chop beets into bite-sized pieces.
Peel the orange and pull apart sections, then cut in half. Add oranges with beets in a medium-sized bowl and drizzle with remaining 2 tablespoons olive oil. Sprinkle with mint and season with salt and pepper to taste. When ready to serve, add mozarella balls and toss to combine.