Warm beets and tart grapefruit come together in this bright winter salad from Alex Roberts, chef of Alma in Minneapolis. Active:30 minsTotal:1 hr 20 minsYield:4IngredientsIngredient Checklist2 Ruby Red grapefruits3 medium red beets2 tablespoons extra-virgin olive oilKosher saltPepper2 tablespoons honey1 (1-inch) rosemary sprigFlaky sea salt, for garnishDirectionsInstructions ChecklistStep 1Using a sharp knife, cut the skin and bitter white pith from grapefruits. Working over a medium bowl, cut in between the membranes to release sections, and cut sections in half. Squeeze juice from membranes into bowl.Step 2Preheat oven to 375°. On a large sheet of heavy-duty aluminum foil, rub beets with olive oil and season with salt. Wrap beets in aluminum foil and place on a baking sheet. Roast until tender, about 50 minutes. Unwrap beets and let cool slightly, then rub skins off with paper towels. Cut beets into 1/4-inch wedges. Add to bowl with grapefruit. Season with salt and pepper and toss well. Transfer to platter.Step 3In a small saucepan, warm honey and rosemary sprig over moderately low heat. Remove sprig, and drizzle rosemary honey over salad. Garnish with flaky sea salt.