Wrap your beets in tin foil, and place them on a baking sheet. Bake for 50 minutes.
Meanwhile, add your drained and rinsed chickpeas to a baking sheet along with segmented grapefruits. Drizzle with 2 tablespoons olive oil and season with ginger, cinnamon, smoked paprika, salt and pepper. Bake for 20 minutes.
While your beets, chickpeas and grapefruits are roasting – rinse your quinoa and add it to a pot along with 1 cup broth or water (if using water, sprinkle with salt). Bring quinoa to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook for about 10 minutes. After 10 minutes, take off heat, fluff with a fork, cover and let sit for 5 minutes.
In a jar with a lid, add all dressing ingredients and shake vigorously.
When beets are ready, peel them, slice them into thin moon shapes and add to a large bowl along with Taylor Farms Organic Baby Kale. Top with roasted grapefruit and chickpeas, quinoa, pepitas, and drizzle with dressing. Toss.