Beet, Fennel, and Grapefruit Salad

This is a quick dish, which makes an elegant first course or light, clean supper (consider scaling up the quantities if this is the case).  It's juicy through and through.

One of the best things you can do for yourself is to roast your beets ahead of time. You'll feel like a superstar as you reach into the fridge thinking, "here are some beets I prepared earlier...." It's a smart time-saver for weekday meals.

For this dish roast the beets, blanch the fennel wedges for 2 minutes in simmering water, and segment ("supreme" is the technical term) the grapefruit. Arugula is a nice addition here. So are skillet-toasted pecans. Drizzle over some olive oil and sprinkle with a little salt and pepper.

Voila! Done.