Place the whole, unpeeled beets in a large pot and add enough cold water to cover them by at least an inch.
Bring to a boil, then reduce the heat to a simmer.
Cook for 40-50 minutes, or until a knife can be easily inserted into the center.
Drain the beets and set aside until cool enough to handle. The skins should slip off easily with your fingers or a paper towel.
While the beets cool, prepare the glaze.
In a large saucepan or skillet, combine the orange zest, orange juice, unsalted butter, honey, and ground ginger over low heat.
Stir gently until the butter has completely melted and the glaze is fragrant.
Slice the peeled beets into ¼-inch / 6mm rounds or wedges.
Add the sliced beets to the saucepan with the glaze and toss gently to coat everything evenly.
Continue to cook for 2-3 minutes, allowing the beets to warm through and absorb the flavors.
Season generously with sea salt and freshly ground black pepper to taste.
Serve immediately.
