Rather than fussily cutting the grapefruit into neat segments, Chef Ignacio Mattos cuts them crosswise into disks; he likes the slightly bitter flavor of the membrane itself.

• Preheat oven to 350°. Toast pine nuts on a rimmed baking sheet, tossing occasionally, until golden brown, 6–8 minutes; let cool.
• Increase oven heat to 400°. Place beets on a sheet of parchment paper set on top of a sheet of foil; rub beets with oil and season with salt. Close up parchment and foil around beets. Place packet on a baking sheet and roast beets until tender, 40–50 minutes. Unwrap beets and let cool.

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Recipe by Christopher Baker

Photos by Ignacio Mattos