Rosemary Beet and Grapefruit Salad
Rosemary Beet and Grapefruit Salad with a Shallot Vinaigrette is a great makes ahead winter salad!
Ingredients
- 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
Instructions
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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**.
Recipe Notes
* 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.