About 2 1/2 pounds fresh beets

About 2 1/2 pounds Yukon gold potatoes

1/3 cup olive oil

1/4 cup Balsamic vinegar

1 teaspoon salt

1/2 teaspoon pepper

2 oranges

Preheat oven to 450 degrees F.  Trim stems and chunk beets.  Place in a large bowl with a little water, loosly cover and microwave 10 - 12 minutes, or until somewhat fork tender (they'll finish cooking in the oven).  Place each beet piece in a paper towl and peel the skin off with a paring knife.  place in a large roasting pan and cut into bite-sized pieces.  Cut potatoes into similar sized chunks and add to pan, along with olive oil, Balsamic, salt and pepper.  Toss with a large spoon and roast for 20 - 25 minutes, uncovered.  Remove from oven and grate rind from the oranges all over the top.  Halve oranges and squeeze juice all over.  Return to oven for another ten minutes, or until fork tender and lightly browned.  Serves 6 - 8.

NOTE:  Can be served warm or chilled.