• Preheat oven to 425°F.
• Roast the beets. (You can do this ahead)

  Cut off and discard the leafy greens (or use for another recipes). Scrub the beets and put them on a dry baking sheet.

  Roast in preheated oven until a small sharp knife can pierce them easily. Depending on the size of your beets, this may take an hour to an hour and a half.
• Remove the beets from the oven and when they are cool enough to handle, slip off their skins. If you have trouble, use a serrated vegetable peeler.
• If roasting ahead, refrigerate the beets until ready to use.
• Slice, quarter, or chop the beets, but keep the dark red ones separate so they don't bleed color onto the golden beets.
• Arrange the beets on individual plates along with the grapefruit. Top with thinly sliced red onion. Just before serving, drizzle with the lime vinaigrette, and garnish with a little lime zest.

Vinaigrette

• To make the vinaigrette, juice the limes, and slowly drizzle in good olive oil, while you whisk it. Add a drop of honey, and salt and pepper to taste. Whisk in the zest and taste to adjust any of the ingredients to your liking.