Roasted Beet & Grapefruit Salad

Color your winter plate with this delicious combination of citrus and root vegetable.

Recipe:

1. Trim greens off 1 bunch of red and 1 bunch of golden beets, then wash and scrub.
2. Wrap beets in separate foil pouches and roast at 400 degrees F for about 1 hour or until tender. Let cool, then peel and slice.
3. Cut off the top and bottom of 2 grapefruits. Slice off the peel and pith, keeping the round shape. Use the knife to cut just the segments of the grapefruit over a small bowl to catch the juice.
4. Layer a large bowl with fresh arugula, sliced red and golden beets, grapefruit segments, shelled pistachios and crumbled goat cheese. Drizzle with olive oil, reserved grapefruit juice, juice of ½ lemon, salt and pepper.