Roasted Beets with Grapefruit and Rosemary

Photo by Michael Graydon and Nikole Herriott

from Bon Appetit

submitted by Jan Chernoff

preparation time: 90 minutes overall

serves 4 to 6

4 pounds medium beets (any color) scrubbed

½ cup extra-virgin oil, divided, plus more for drizzling

Kosher salt

1 large grapefruit

2 medium shallots, thinly sliced into rings

⅓ cup red wine vinegar

⅓ cup rosemary leaves

Preheat oven to 400. 

Toss beets with ¼ cup oil in a 13 x 9-inch baking dish; season with salt.  Pour in water to barely cover bottom of pan. Cover lightly with foil (you want steam to build up there) and roast beets until a paring knife slips easily into flesh, 60 to 75 minutes.

Let beets cool, then rub off skins with paper towels. Cut beets into irregular pieces (about 2 inch) and transfer to a medium bowl.

Using a vegetable peeler, remove two 2-inch long strips of zest from grapefruit (try not to get any of the white pith) and thinly slice zest lengthwise into strips, set aside for serving.

Cut grapefruit in half and squeeze juice over beets. Add shallots and vinegar, season generously with salt and toss to coat.  Let sit 15 minutes to allow shallots to soften slightly.

Heat ¼ cup oil in a small skillet over medium.  Add rosemary and cook, stirring often, until sizzling subsides, about 15 seconds.  Using a slotted spoon, transfer to paper towels and let drain; season with salt.

Arrange beets on a platter, drizzle with more oil and top with fried rosemary and reserved grapefruit zest.