Preheat your oven to 400°F (200°C). Drizzle the fresh beetroot with olive oil, wrap in foil, and roast for 40-45 minutes until fork-tender.

While beetroot roasts, peel and segment the oranges over a bowl, catching all the juice.

Thinly slice the red onion and gently tear the mint leaves to release their aroma.

Whisk together olive oil, lemon juice, honey or maple syrup, salt, and pepper in a small bowl until smooth.

In a large bowl, combine roasted beetroot slices, segmented oranges, and red onion. Drizzle dressing and toss gently.

Serve the salad on plates, garnish with mint leaves, and drizzle leftover dressing. Enjoy at room temperature.