Golden Beet Salad

Golden Beet Salad w/ Clementine, Tangerine, and Shallot.
(makes ~ 4 cups)
This great recipe comes from our friend Chef Sarah at Gymnopedie in Athens, Ga.

The exact quantities of each element don't matter so much, but I'll list approximate amounts as a starting point. Once you've made this dish, you'll be able to improvise more.
10 baby golden beets
1 medium shallot, peeled
vinegar (optional)
2 tangerines
4 clementines
Preheat oven to 400 F and roast beets in baking tray for 40 - 60 minutes. The size of the beet and your preference of doneness will affect this. Personally, I'm happy to have beets "al dente", which means a pairing knife will pierce the beet easily; with a tad of resistance.
Meanwhile, thinly slice the shallot and toss with a little vinegar or water to neutralize the flavor a little (those exciting sulfur compounds are water-soluble). Drain before using.
Use your sharp pairing knife to cut away the skin and outer membrane of the citrus fruits. Cut flesh crosswise into bite-sized slices.
When the beets are done, remove them from the oven and allow to cool.