Alice's Roasted Beet and Pepper Salad

I made this recipe up a few years ago. It's one of my favorites. Kids like it too because the beets and peppers are so sweet from being roasted, plus it's so colorful.

Alice's Roasted Beet and Pepper Salad:
3 large beets
1 red, 1 yellow, 1 orange bell pepper
a bunch of green onions
cilantro
1/2 package of Harvest Grains Blend from Trader Joe's (consists of Israeli Style Couscous, Orzo, Baby Garbonzo Beans, and Red Quinoa)
regular olive oil
juice from 1 lime
"O" olive oil ruby grapefruit (or splash some olive oil with 1/2 squeezed orange.) Found at Whole Foods or Draegers, ~$15 a bottle but so worth it and good in many salads.
orange muscat champagne vinegar from Trader Joe's
salt and pepper

Set oven to 400° and cut the stems off of the beets and place them in heavy duty foil. Drizzle with regular olive oil until coated and salt and pepper them. Wrap the foil around but not tightly. Place in oven for about 1-1 1/2 hours, or until you can easily stick a fork through them (you don't want them to be mushy.) Take out and open the foil and set aside to cool a bit.
Set the oven to broil and cut the peppers in half and flatten out skin side up onto a baking sheet (with edges). Broil until they are mostly black. If you have a brown paper bag place them directly out of the oven into the brown paper bag and close and let them steam for a bit. OR, you can place them in a metal bowl and cover with plastic wrap.
Meanwhile, take the beets out and scrape off the skins with a knife, they should slide right off and chop into bite sized cubes and put in a bowl. Chop up the onions (including the greens) and add to the beet bowl. After the peppers have been steaming for at least 10-15 minutes take out of the bowl and continue to peel off the skin, if the skins are black and burnt then they will be easier to peel. Then just slice into little squares and add to the bowl. Chop up the cilantro (however much you like) and add to the bowl.
Cook the Harvest blend (or whatever grain you are using, this is also good with just plain Israeli Couscous) according to the package. Add to the bowl and immediately squeeze in lime juice, drizzle with the grapefruit olive oil and vinegar (you estimate the amount but not too much) and salt and pepper to taste. You don't want to saturate too much with the oil and vinegar so that it's dripping, just a few splashes or to taste, however do it while everything is still warm so they soak up the flavor.Mix around so that everything is evenly distributed. And voila. Best served at room temperature.