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Beets in Orange Vinaigrette

I love little baby beets! And this vinaigrette with sherry and orange brings out the sweetness they have without becoming cloying. Makes a yummy side for grilled salmon or chicken.

2 ½ pounds small beets
3/4 cup extra virgin olive oil
¼ cup sherry vinegar
Zest of 1 medium orange
2-3 tablespoons orange juice
Salt
Freshly ground pepper

Boil the beets in abundant salted water until they are tender (about 20 minutes).
Mix together remaining ingredients to make a vinaigrette.
Drain beets and cool under running water. Peel and slice into thin rounds. Gently toss in vinaigrette. Arrange on a platter and serve. Lovely with Bucheron or other fresh, milky cheese.