1 tablespoon chopped dill or chives, for garnish, optional
Preheat oven to 400F.
Cut root and stem ends off beets. Peel beets with a vegetable peeler or sharp paring knife. Cut beets into large wedges. Place in a nonreactive saucepan and barely cover with water. Add a pinch of salt and 1 tablespoon vinegar. Bring to a boil, reduce heat and simmer 2 minutes. Drain beets and place them in a nonreactive medium bowl.
Meanwhile, mix orange juice, honey, ginger root, 1 tablespoon vinegar, salt and pepper. Pour over blanched beets and mix well. Place beets in a nonreactive baking dish and bake, uncovered, 30 minutes or until beets are golden brown and tender. Serve immediately garnished with dill or chives, if desired.