Peel with Zeal
Trim the beet, season, and wrap it in foil then roast until fork tender.
Unwrap the foil and peel the beet's skin using a knife or by washing under water.
Trim the grapefruit skin and assemble the salad.
Drizzle the salad with reduced balsamic vinegar and oil.
Roasted Beet and Apple Salad
Kale Salad with Cranberries