This upscale Italian eatery is located in downtown San Antonio.  The entrees were good, but the small plate appetizers were amazing.  This is one of those appetizers, published in the San Antonio Express.

2 lbs golden beets
3/4c olive oil
1 lb oranges
1/4c red wine or sherry vinegar
2T chopped herb mixture (equal parts parsley, mint, basil, thyme and tarragon)
salt and pepper to taste

Preheat oven to 350 F.  Remove stems from beets and wash beets, skin on.  Toss beats with 1/4c olive oil and place in a roasting pan along with 1/2c water.  Roast beats until soft.  Depending on size of beets, this may take anywhere from 45 to 60 minutes.  Using a tea towel, gently rub off the skin of the beets while they are still warm.  If they are properly cooked, the skin should slip right off.  Dice peeled beets and refrigerate.  Peel and segment the oranges, retaining as much juice as possible.  Combine orange juice, vinegar, herbs, and remaining olive oil.  Toss beets with orange segments and dressing.  Season with salt and pepper to taste.