Roast beets for about 1 hour or until fork tender. (It can help to wrap them in foil)
Remove beets from oven, unwrap and let cool 5 minutes before peeling them. Slice the peeled beets into eighths.
Place the supreme-cut grapefruit segments in a bowl. Take the inner grapefruit remains and squeeze whatever juice you can out of it over the top of the grapefruit segments in the bowl.
Mix together all the dressing ingredients along with all the juice that you can strain from the bowl of grapefruit.
Assemble the salad by making a little heap of alfalfa in the middle of the plate. Scatter the cut beets around the plate. Pinch off pieces of the grapefruit segments and scatter them around the plate, too. Toss almonds over the salad, if using.
Drizzle generously with dressing, top with more freshly ground black pepper, and serve.