Cover beets with water by 1-inch in a 3-quart saucepan and simmer until tender when pierced in the center. Drain and rinse in cold running water. Let stand until cool enough to handle. Slip off and discard skins.
Cut beets into 1/4-inch slices
While beets are cooking, stir together scallions, lemon juice, mint, zest, salt and pepper in a bowl
Add oil in a steady stream, whisking until combined
Add Pourable Fruit and mix thoroughly
Add vinaigrette to golden beets and red beets individually and let stand for 30-minutes
To serve - alternate red and golden beets on a small plate and garnish with fresh mint