The only time I’ve ever had beets were in borscht or beet hummus, so I wasn’t sure how I would like the taste. Again, I chose this recipe because it’s pretty, but also because it seemed pretty simple. If you’ve never roasted beets before, like me, give yourself plenty of time; they need to be in the oven for 60-70 minutes. PSA: Beets stain EVERYTHING. Granted, it’s a beautiful magenta, but still beware. The color is striking. Between the pink of the beets and the purple of the potatoes, I’ve decided in my next life to be the kind of person who dyes things naturally with food (on purpose, not accidentally like I did this time). The beets had a great flavor; they weren’t too sweet, which is why a lot of people don’t like them.
Roasted Beets With Grapefruit and Rosemary
From Bon Appétit
- 4 pounds medium beets (any color), scrubbed
- ½ cup extra-virgin olive 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 degrees. Toss beets with ¼ cup oil in a 13×9 baking dish; season with salt. Pour in water to barely cover bottom of pan. Cover tightly with foil (you want steam to build up in there) and roast beets until a paring knife slips easily through flesh, 60-75 minutes.
- Let beets cool, then rub off skins with paper towels. Cut beets into irregular pieces (about 2 inches) 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 heat. 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.
- Do ahead: Beets can be roasted two days ahead. Remove skins; cover and chill. Bring to room temperature before cutting. Rosemary can be fried three hours ahead. Let sit at room temperature.
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