Beet-and-Citrus Salad

Play with different citrus fruits like tangelo, blood oranges or clementines.
Preheat the oven to 350 degrees. Trim the beet stalks to 1 inch; gently wash the beets and place in an 8-inch-diameter square dish. Add 1/4 cup water and cover with aluminum foil. Bake for 1 hour and 10 minutes or until cooked through. Remove the lid and allow to cool completely (about 30 minutes).Using a sharp knife with a thin blade, cut 1/4-inch thick grapefruit slices from each end. Place flat ends down on a cutting board and cut the skin into strips, cutting from top to bottom, following the curve of the fruit. Remove any remaining bitter white core. After holding the peeled grapefruit over a bowl, slice it between the membranes and carefully remove the whole slices. Leave out 1/4 cup of the juice.Whisk together the olive oil, the next 4 ingredients, and the remaining 1/4 cup grapefruit juice in a bowl.Peel the beets and cut them into slices. Place the arugula on a large platter; top with the grapefruit and beetroot. Drizzle with vinaigrette; sprinkle with pistachios. Add salt and pepper to taste.