1 medium ruby red grapefruit (and reserved juice)
all reserved grapefruit juice
1/4 cup red wine vinegar
1 medium shallot, minced very fine
1/3 cup light olive oil
1/8 tsp kosher salt
1/8 tsp ground black pepper
1 tsp fresh thyme
Preheat oven to 325 degrees.
Trim greens off beets, trim any thick stalks, wash, dry, and course chop fresh greens. Put in bowl and cover with plastic, refrigerate while preparing the rest of the salad.
Scrub the beats, trim off any extra green tops or roots, then place them on a sheet of aluminum foil. Drizzle oil over beets to coat well, then fold the foil up to form a sealed packet around the beets. Place on a baking sheet and bake in the preheated oven for about 45 minutes or until fork tender. Remove and let cool until you can pull off the skins, then slice into wedges.
While the beets are roasting, peel the grapefruit, making sure you remove all the white pithy coating. With a sharp paring knife, remove each segment, making sure you do not include any of the skin. Do this over a bowl so you can capture the juice. Set the segments and juice aside.
Prepare the dressing by whisking together the reserved grapefruit juice, the red wine vinegar, and the shallots. When combined, start pouring in olive oil, whisking steadily until creamy, then continue whisking and add the salt, pepper, and thyme, whisking until just combined.
To assemble the salad, place the cold beet greens on salad plates, top with beets, then with grapefruit segments. Drizzle the vinaigrette dressing over the top of each salad, then adjust seasoning by adding salt and pepper if desired.