Tender Roasted Beets With Rosemary Dijon Dressing

3 lbs small tender beets
4 Tbsp olive oil, divided
1 tsp salt
1/2 tsp black pepper
1 Tbsp Dijon mustard
1 orange, juiced
1 tsp sugar
1 Tbsp red wine vinegar
1 Tbsp fresh rosemary, chopped

Preheat oven to 400 degrees. Scrub the beets well and trim leaving 1/2 inch stem and root intact.
Place beets in a large bowl and add 1 tablespoon of the olive oil, add all the salt and pepper, then toss together to coat well.
Place beets in a shallow roasting pan or baking sheet in a single layer, put in preheated oven and roast 40 to 45 minutes or until beets are tender; remove and set aside while you prepare the dressing.
Make the dressing by putting into a large bowl the mustard, orange juice, sugar, and red wine vinegar, whisking to combine.  When combined, keep whisking while slowly drizzling in the remaining 3 tablespoons of olive oil and whisk until dressing thickens, then add rosemary, stir, and set aside.
Now that you can handle the beets, rub them with paper towels to remove the skins.
Cut the beets into quarters and put them in the bowl with the dressing, then toss to combine.
Let the mixture stay out at room temperature for about 30 minutes so flavors combine.
Serve at room temperature as a side dish or salad by spooning over mixed lettuce greens.
Serves 4 to 6 people.