Preheat the oven to 400 degrees. Place the beets on a baking sheet, drizzle with 2 tablespoons of olive oil and sprinkle with a pinch of coarse salt and freshly ground pepper. Cover with aluminum foil and roast for 35-40 minutes, until a knife can pierce through. Set aside to cool.
Rinse quinoa using a fine mesh strainer. In a medium sauce pan, warm up the olive oil over medium heat. Add 1 cup of quinoa and toast for 1 minute. Slowly stir in the water and sea salt. Bring to a boil. Cover and reduce heat to simmer. Continue to simmer for 15 minutes. After 15 minutes, turn off the heat and let the quinoa rest with the lid on for 5 minutes. Fluff with a fork and set aside to cool.
Peel the beets and cut into medium size wedges. Place in a serving bowl.
Peel the honeybell sweet oranges and cut into medium size wedges. Add to the beets in the serving bowl.
In a medium bowl, mix the honey, balsamic vinegar and 3 tablespoons of olive oil. Add a pinch of coarse salt and freshly ground pepper. Mix well and pour over the beets and oranges.
Add 1 cup of quinoa, parsley and mint to the beets and oranges. Gently toss together. Add more quinoa if you want a heartier salad.
Recipe by The Fruit Company® Blog at http://blog.thefruitcompany.com/beet-orange-salad-honey-vinaigrette/