Roast baby beets with aromatics. Cool and peel. Add 1 TBS sugar to hot pan until caramelized. Add 1 TBS cider vinegar to deglaze. Add juice and zest from 1/2 orange plus 1/2 cup demiglace or good stock. Reduce to sauce consistency. Finish (mounter) with 1 TBS butter. Add beets and toss until warmed through.