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Preheat the oven to 375°F.
Cut thin slices off top and bottom of a grapefruit and set on a cutting board.
Slice down along the curve of the fruit, removing all skin and white pith, and cutting all the way to the flesh.
Working over a bowl, cut along each side of the membranes to release the sections, allowing them to fall into the bowl along with any juice. Repeat with remaining grapefruit.
Gently stir in honey and salt.
Add beets and toss. Garnish with mint.