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Rosemary Beet and Grapefruit Salad with a Shallot Vinaigrette is a great makes ahead winter salad! #salad #beets

Rosemary Beet and Grapefruit Salad

Rosemary Beet and Grapefruit Salad with a Shallot Vinaigrette is a great makes ahead winter salad! 

Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 side salads
Author Samantha

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

  1. 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.

  2. 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*.

  3. Meanwhile, place shallot, white wine vinegar, olive oil, salt and pepper in a jar or container. Seal with lid and shake until well combined. 

  4. Top beets and grapefruit with shallot dressing. 

  5. 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.