1 bunch beets (save greens for braising later)

1 grapefruit, cut into supremes

1/2 red onion, slivered

2 Tbs. chopped cilantro (optional)

1 Tbs. sherry or white wine vinegar

salt and pepper

Wash beets and place in heavy casserole dish. Add water to about 1/2″. Coer with heavy duty foil and roast at 350 until beets are just tender. When beets are cool enough to handle, slip skins off and cut lengthwise into quarters. Place on platter with grapefruit and onion. Sprinkle with salt and pepper and vinegar, and cilantro if using.