Rosemary Beet and Grapefruit Salad with a Shallot Vinaigrette is a great makes ahead winter salad!
I know what you’re thinking … how did she get her kids to eat this Rosemary Beet and Grapefruit Salad? They didn’t. They tried it, but they didn’t like the beets at all. They ate copious amounts of grapefruit segments as I prepping this dish, but no more than one single bite of beets each. Beets are a challenging vegetable to sell. Even to my grown husband. BUT, when you roast them with rosemary and park vibrant pretty and sweet grapefruit on top, it’s not so difficult to get people on board.
I made this for a dinner party a couple of weekends ago to great success. I’ve really been into making a number of smaller (and very simple) dishes and salads at dinner parties and letting guests grab more of whatever they like best. This salad was a big hit and one of my guests remade it the following weekend for a dinner party they were having. That’s always the best compliment isn’t it? When your guests leave and recreate the dish at home.
Beets can often be quite … earthy tasting if we’re being honest. They need some love to get them putting their best flavour-foot forward. There’s zero earthiness with this recipe. The grapefruit and shallot vinaigrette take the beets and turn them into a really pretty addition to the plate (I love the colours in this dish!).
Want more beet ideas? How about a Beet, Ginger, and Coconut Milk Soup? I think that the Beet and Goat Cheese Quinoa Patties would be a fun dinner (the colour is great for kids!). These Spiced Beets look like they would be phenomenal on a charcuterie board.
Rosemary Beet and Grapefruit Salad with a Shallot Vinaigrette is a great makes ahead winter salad!
- 4 red beets
- 1 sprig rosemary
- 1 drizzle olive oil
- 2 ruby red grapefruits segments - peel and pith removed
- 1 small shallot finely chopped
- 2 tbsp white wine vinegar
- 3 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp fresh cracked black pepper
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Preheat oven to 375° F.
Place trimmed and washed beets (skin still on) in a large piece of aluminium foil. Add rosemary sprig and drizzle with olive oil. Season lightly with salt and pepper. Wrap up foil and bake for 45-60 minutes or until beets can be poked easily with a fork. Set aside to cool.
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Rub cooled beets with paper towel to remove skin. Thinly slice, about 1/8-1/4" thick and place on a plate. Top with grapefruit segments*.
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Meanwhile, place shallot, white wine vinegar, olive oil, salt and pepper in a jar or container. Seal with lid and shake until well combined.
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Top beets and grapefruit with shallot dressing.
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Serve immediately or refrigerate for up to 6 hours**.
* remove peel and pith (white membrane) from the grapefruit with a sharp knife. Carefully cut out each grapefruit segment, releasing it from the pith.
** beets, grapefruit, dressing can be prepped up to days in advance and assembled the day of serving.
Enjoy! xo
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