Roasted Beets with Orange Vinaigrette

Preheat the oven to 400°F.
Place the beets in a large bowl. Add the olive oil, salt, and pepper, then toss well to make sure the beets are all well-coated.
1 pound golden beets, 1 pound red beets, ¼ cup extra virgin olive oil, ¼ teaspoon kosher salt, Freshly ground black pepper
Wrap each beet in foil, then place on a baking sheet. Place in the oven and roast for about 1 hour or until the beets can easily be pierced with the tip of a knife.
Remove from the oven and set aside to cool.
Place the orange juice, shallot, garlic, rice vinegar, cumin, and coriander in a small saucepan over medium heat.
¼ cup freshly squeezed orange juice, 1 small shallot, 1 clove garlic, 2 tablespoons rice vinegar, ½ teaspoon ground cumin, ¼ teaspoon ground coriander
Bring everything to a low boil, then reduce the heat to medium-low and let the mixture simmer until its volume has been reduced by half, about 10-15 minutes.
Remove from heat and allow to cool.
After about 5 minutes, add the mustard to the mixture, then slowly stream in the olive oil while whisking consistently.
1 teaspoon Dijon mustard, ⅓ cup extra virgin olive oil
Slip the skins off each beet and discard.
Cut the beets into bite-sized pieces, then place the beets in a large bowl and toss with your desired amount of dressing. Garnish with parsley.
1 tablespoon parsley