Roasted Beet and Citrus Salad

• 900 gbeets, 2 lb, greens and stems removed, scrubbed clean
• 1 tbspextra-virgin olive oil
• to tastekosher salt and freshly ground black pepper
• 4 sprigsfresh rosemary or thyme
• 1grapefruit, peeled and cut into segments
• 1orange, zest cut into thin strips, flesh cut into suprêmes
• 1 cuparugula leaves, loosely packed, washed and spun dry

Pine nut vinaigrette

• 30 mlsherry vinegar, 2 tablespoons
• 1 tbspagave nectar (or honey)
• 35 gpine nuts, toasted, about 1/4 cup
• 1small shallot, finely minced (about 1 tablespoon)
• 60 mlextra-virgin olive oil, 1/4 cup
• 1 tbspwalnut oil
• to tastekosher salt and freshly ground black pepper