Beets with Orange Vinaigrette

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3 (15-ounce) cans baby beets, drained

2 tablespoons raspberry vinegar

2 tablespoons freshly squeezed orange juice

3 tablespoons good olive oil

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup small-diced red onion (1 small onion)

2 large seedless oranges, zested

Segments 2 large seedless oranges