This pretty and colorful salad combines grapefruit, orange, roasted beets, and arugula for some peppery kick. Why It Works Sealed-foil roasting keeps beet juices in place, delivering sweeter flavor and a better texture. Grapefruit and orange turn a classic beet pairing into a brighter, juicier salad. Dressing beets and greens separately keeps the roots well-seasoned and the arugula light. Beets get their fair share of criticism from children and adults alike, and it's easy to see why if you, like me, were exposed to the canned variety as a kid. Those things are  not  easy to like. A freshly roasted beet, on the other hand, is something quite different. Sweet as candy, rich and earthy, with a great sorta-soft-sorta-crisp texture, they're one of my favorite vegetables to work with. I make some variation of this salad a few times a year and it's one of my wife's favorites. Just like her, it's pretty, colorful, and best served at room temperature. Serious Eats / J.…