For the vinaigrette
4 blood oranges
1 tablespoon grated ginger
1 tablespoon honey
Salt and freshly ground black pepper
1 cup extra virgin olive oil
For the salad
3 whole beets, greens removed
3 tablespoons white wine vinegar
8 ounces Dungeness crab meat, picked over
1 cup arugula
1 bunch chives, chopped
To make the vinaigrette: Juice 2 of the oranges and put the juice into a nonreactive medium bowl. Add the ginger, honey, and a pinch of salt and pepper, then slowly drizzle in the olive oil while whisking. Set aside until ready to use.
Preheat the oven to 325 degrees F.
To make the salad: Toss the beets with the vinegar, a pinch of salt and pepper, and a splash of water, then cover and roast until tender, at least 30 minutes depending upon the size of the beets. Let the beets cool, then peel, and slice medium thick. Toss the beets with a splash of the vinaigrette and place in a serving bowl.
Peel the remaining 2 oranges and cut into segments. Combine the orange segments, crab, and arugula in a bowl and toss with some of the vinaigrette.
To serve, arrange arugula leaves in the middle of each serving plate, top with the crab salad, then garnish the plate with slices of the roasted beets and segments of orange. Sprinkle the chopped chives over each salad and serve.