Roasted Beetroot with Grapefruit & Rosemary

Our veg patch is bubbling with beetroots, providing the perfect excuse for these citrus roasted beets, which win on both aesthetics and taste. The grapefruit zing makes its an especially delicious Side Salad to a fresh fish lunch.

Serving Suggestion: alongside seared tuna steak and courgette salad with lemon, pine nuts & basil.

Difficulty Level: 2

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Ingredients:

Serves 6 as a side

• 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

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Method:

1. Preheat oven to 200C/400F/gas mark 6. Toss beets with ¼ cup oil in a 13 x 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.

2. Let beets cool, then rub off skins with paper towels. Cut beets into irregular pieces (about 2") and transfer to a medium bowl.

3. Using a vegetable peeler, remove two 2"-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.

4. 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.

5. Heat ¼ cup oil in a small skillet over medium. 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.

6. Arrange beets on a platter; drizzle with more oil and top with fried rosemary and reserved grapefruit zest.

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