Make these beets in advance and then toss with lettuce, extra vinagrette, and goat cheese to make a tasty salad.
Trim the top ends of 2-3 Gold Beets then scrub well (no need to peel). Place in a shallow baking dish. Combine 2 T. olive oil and 1/4 C. water then pour over the beets. Bake until you can easily pierce with a knife. Remove from the oven and allow to cool.
Meanwhile, make the vinagrette: 6 T. olive oil, 3 T. balsamic vinegar, 3 T. rice vinegar, 4 T. mandarin juice, 1 t. grated orange zest, and a dash of hot pepper flakes. Season with salt and pepper to taste.
When the beets are cool, remove the skins (they should slip off easily) and slice into thin rounds or half rounds. Marinate with half the dressing in a large, flat-bottomed container to maximize contact between the beets and dressing for at least an hour at room temperature or overnight in the fridge.