Wrap whole beets individually in aluminum foil with a drizzle of 2 tbs olive oil and a pinch of salt and pepper distributed among them, or toss beets in a bowl with the oil, salt and pepper then place on a foil-lined sheet pan.

Roast for 40–55 minutes, depending on size, until a knife slips easily into the center. Check at 40 minutes for medium beets.

Remove from oven and let cool until you can handle them. Unwrap (if wrapped) and slip off skins using a paper towel or small paring knife; skins should come off easily. Slice into 1/4-inch (6 mm) rounds or wedges as desired. Keep warm or refrigerate briefly if making ahead.

Herbed Goat Cheese

In a bowl, combine 8 oz goat cheese, 2 tbs chopped chives, 1 tbs chopped parsley, 1 tsp lemon zest, 1 tsp honey, a pinch of salt and a pinch of black pepper.

Use a fork to mash and blend until smooth but still slightly textured. If mixture is too firm, stir in 1–2 tsp cream or plain yogurt to loosen. Transfer to a small piping bag or spoon into a bowl for plating.

Citrus Dressing

In a small bowl or jar, whisk together 3 tbs fresh grapefruit juice, 2 tbs orange juice and 1 tbs champagne vinegar. Add 1 tsp honey and whisk until dissolved.

Slowly stream in 3 tbs extra-virgin olive oil while whisking to emulsify. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper. Taste and adjust acidity or sweetness as needed.

Grapefruit & Assembly

Segment the grapefruit: using a sharp knife, cut off top and bottom so fruit sits flat. Remove peel and pith by following curve of fruit with the knife, then cut between membranes to release segments into a bowl. Reserve any juices to add to the dressing if desired.

If using honeycomb candy: break into small shards (about 1/2–1 inch) and keep in a single layer so they don't absorb moisture. If making honeycomb: heat 1/2 cup granulated sugar with 2 tbs honey until amber, then whisk in 1 tsp baking soda off the heat, pour onto a lined sheet, cool and break into pieces.

To assemble: arrange microgreens or arugula (if using) on a platter or individual plates. Fan or layer roasted beet slices across the greens. Dot or pipe small quenelles of herbed goat cheese between beets (about 1–1.5 tbs per dollop). Tuck grapefruit segments among the beets and cheese.

Drizzle the citrus dressing lightly over the salad (about 1–2 tbs per serving). Scatter toasted nuts if using for crunch.

Finish by placing shards of honeycomb candy on top just before serving so they remain crisp. Sprinkle a few extra chives or a small pinch of flaky sea salt over each plate.