Often, people who are moving toward a plant-based diet are surprised to find that instead of fewer things to eat, their world opens up to many new food and flavor combinations.
Preheat oven to 400ºF. Cut off beet greens close to the top of the beet and save for sautéing with garlic and oil later. Trim any long roots and wrap beets, two at a time, in foil. Place on a baking tray and roast in the oven for about an hour, or until a fork or knife can be inserted and removed easily.
While the beets are roasting, whisk remaining ingredients in a small bowl and set aside. Depending on your preferences, you can add more or less mustard and ginger.
When beets are done, remove from oven and let cool slightly in the foil. When they are cool enough to handle, use a paper towel to rub off the skins. Rinse and place in a bowl lined with a clean paper towel. Use another paper towel to blot off any excess water. Leaving too much water will make it difficult for the dressing to coat the beets.
Cut each beet into 1/2-inch pieces and place in a large bowl. Toss with the dressing and serve warm or chill and serve over a bed of arugula or baby spinach.