Rosemary Beet and Grapefruit Salad with a Shallot Vinaigrette is a great makes ahead winter salad!
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.
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*.
Meanwhile, place shallot, white wine vinegar, olive oil, salt and pepper in a jar or container. Seal with lid and shake until well combined.
Top beets and grapefruit with shallot dressing.
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.