Salad with Roasted Beets and Grapefruit

Thoroughly rinse the beet. Trim the stems, leaving 2-3 cm (approximately 3/4-1 inch) of the stem intact. Peel the onion, halve lengthwise, and thinly slice. Brush the beet and onion lightly with the olive oil. Coarsely crush the peppercorns, coriander seeds, and mustard seeds. Sprinkle the onion and beets with the crushed spices and 1/2 teaspoon of salt. 

Place the vegetables in a roasting bag, then add the broth and lemon juice. Seal the roasting bag and place into a dish. Roast in a 200°C (approximately 400°F) oven for 1 hour. 

Carefully peel the grapefruit with a sharp knife, ensuring you remove the bitter white pith. Separate the whole fruit segments of the grapefruit. 

Rinse the lettuce, pat dry, and cut into strips. 

Remove the roasting bag from the oven, open, and remove the vegetables. Cool slightly, then remove the peel from the beets.