Beet Salad w/ Orange Vinaigrette

I went to a restaurant a few weeks ago and had a fantastic beet salad. I figured it would be pretty easy to make at home so I gave it a shot. I found instructions for roasting beets, they said to roast first, then peel. I don't know if it's easier to use a vegetable peeler or a knife because either way, your hands and everything around you will be bright pink (if you use red beets). And always wait until they are cool before you peel.
Beets, I used 4 golf ball sized red beets. You can use whatever color/size you want:
1. Preheat oven to 350.
2. Trim both ends of each beet, toss in olive oil in glass baking dish.
3. Cover with foil, bake for about an hour until soft.
Vinaigrette:
1/2 C. Orange Juice
1 Tbs. diced green onions (not leeks, not chives)
2 Tbs. Balsamic Vinegar
1 Tbs. Dijon Mustard
1/4-1/2 C. Olive Oil
Salt/Pepper
1. Heat orange juice on med-high heat until it boils. Simmer for 8-10 min. until you have about 2 Tbs. of liquid left. Keep an eye on it, it happens fast!
2. Put orange juice into a bowl, when cool whisk in green onions, vinegar and mustard.
3. Whisk in olive oil. 1/4 for stronger tasting dressing, 1/2 cup if you want a less tangy vinaigrette
4. Season to taste with salt and pepper
5. Put some baby greens in a bowl, top with beets and dressing. You can add in other veggies too, I used white mushrooms with mine.