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 2 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 1 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 1 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.