Grapefruit and Beet Salad

Preheat the oven to 375°F.

Wrap beets individually in aluminum foil and place on a rimmed baking sheet. Roast until beets are tender when pressed through the foil and a knife slides easily into them when unwrapped, 50 to 60 minutes.

When cool enough to handle, unwrap beets and rub each with a paper towel or dark kitchen towel to remove skins. Halve and slice beets.

Cut thin slices off top and bottom of a grapefruit and set on a cutting board.

Slice down along the curve of the fruit, removing all skin and white pith, and cutting all the way to the flesh.

Working over a bowl, cut along each side of the membranes to release the sections, allowing them to fall into the bowl along with any juice. Repeat with remaining grapefruit.

Gently stir in honey and salt.

Add beets and toss. Garnish with mint.