4 medium beets (preferably multiple colors)
2 cups grapefruit and orange segments
2 tablespoons brown sugar
3 tablespoons olive oil
2 tablespoons sherry vinegar
2 teaspoons Dijon mustard
Kosher salt and ground black pepper
5 ounces baby kale or arugula
1/2 cup toasted chopped pecans
1/4 cup toasted flake coconut (preferably unsweetened)
Heat the oven to 350 F.
Wrap each beet in foil and set on a rimmed baking sheet. Roast for 50 to 60 minutes, or until tender when pierced with a paring knife. Set aside to cool for 15 minutes.
While the beets cool, increase the oven to broil. Arrange the citrus segments in a single layer on a rimmed baking sheet, then sprinkle with the brown sugar. Broil for 3 minutes, turning halfway through for even browning.
In a large bowl, whisk together the oil, vinegar and mustard. Season with salt and pepper as desired. Toss the greens in the dressing, then arrange on a serving platter.
Carefully peel the roasted beets then slice into small wedges. Arrange the roasted beets and the broiled citrus wedges over the greens. Sprinkle with the pecans and toasted coconut.