If using raw beets, preheat your oven to 375°F (190°C). Wrap the beets in aluminum foil and roast them for about 45 minutes or until they are fork-tender.

While the beets are roasting, segment the oranges by removing the peel and any white pith, then cut between the membranes to release the juicy segments.

In a medium-sized mixing bowl, combine the olive oil, lemon juice, and optional citrus zest. Whisk until well emulsified and smooth, then add a pinch of salt.

In a large mixing bowl, gently toss together the sliced beets, segmented oranges, and freshly chopped mint. Drizzle the dressing over the mixture.

Using salad tongs, gently toss the salad until just combined to maintain the integrity of the beet slices.

Plate the salad in a textured bowl and garnish with additional mint leaves before serving.