SERVES 4 2 pounds beets, greens and stems removed, scrubbed under cold running water 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground black pepper 4 sprigs fresh rosemary or thyme 1 recipe Pine Nut Vinaigrette (recipe follows) 1 grapefruit, peeled and cut into segments 1 orange, zest cut into thin strips, fruit cut into suprêmes (see here) 1 cup loosely packed arugula leaves, washed and spun dry Adjust an oven rack to the middle position and preheat the oven to 375°F Fold two 12- by 18-inch squares of heavy duty aluminum foil crosswise in half Crimp the open left and right edges of each one together to form a tight seal; leave the top open Toss the beets with the olive oil and season with salt and pepper Divide evenly between the foil pouches Add herb sprigs to each pouch, then tightly crimp the tops of the pouches to seal together Place the pouches on a rimmed baking sheet and place in the oven Cook until the beets are completely tender—a cake tester or toothpick inserted into a beet through the foil should show no resistance—about hour Carefully open the pouches and allow the beets to cool for 30 minutes Peel the beets under cold running water (the skin should slip right off) and pat dry Cut into rough 1½-inch chunks Toss the beets with half of the dressing in a large bowl, then transfer to a serving plate Add the grapefruit, orange, and arugula to the bowl, along with more tablespoon dressing, toss, and season to taste with salt and pepper Transfer to the serving plate Drizzle the remaining dressing around the beets, top with the orange zest, and serve ... herb sprigs to each pouch, then tightly crimp the tops of the pouches to seal together Place the pouches on a rimmed baking sheet and place in the oven Cook until the beets are completely tender—a... inserted into a beet through the foil should show no resistance—about hour Carefully open the pouches and allow the beets to cool for 30 minutes Peel the beets under cold running water (the skin should... Crimp the open left and right edges of each one together to form a tight seal; leave the top open Toss the beets with the olive oil and season with salt and pepper Divide evenly between the foil