wrap beets in foil, and place on a baking tray, along with sliced shallots
Roast until beets are fork-tender, about 30 minutes. Remove from oven, open foil, and allow to cool
When beets have cooled, rub the skins off with paper towel. Cut them into cubes.
In a bowl, combine beets, grapefruit and orange segments
Whisk together olive oil, cider vinegar, and salt. Pour over salad and toss to coat
Add walnuts and blue cheese and gently combine
Refrigerate for about an hour
top with green onions for serving
Most of the time allotted for this recipe is the roasting time for the beets. You can roast the beets anytime and keep in the fridge until you want to make this salad; or, use leftover beets.If you or someone you are serving has a nut allergy, you can leave out the nuts. The slightly bitter crunch is what they bring, so if you can, substitute arugula, or radicchio.