Grapefruit and Vinegar-Roasted Beets with Salsa Verde

Photo: Armando Rafael
Prep Time:
30 mins
Total Time:
1 hrs 10 mins

When peeling raw beets, use gloves or hold with a paper towel to keep your hands from getting stained.


  • 6 baby beets (¾ pound), preferably a mix of red and Chioggia, peeled and quartered

  • 2 tablespoons plus 1 ½ teaspoons red-wine vinegar

  • ½ cup extra-virgin olive oil, plus more for drizzling

  • ¼ teaspoon kosher salt, plus more for seasoning

  • Freshly ground pepper

  • ½ cup chopped flat-leaf parsley

  • ¼ cup chopped fresh mint

  • 1 tablespoon capers, drained

  • 3 small grapefruits (1 ½ pounds), peeled and sliced into rounds


  1. Preheat oven to 400 degrees. In an 8-inch square baking dish, toss beets with 2 tablespoons each vinegar and water. Drizzle with oil; season with salt and pepper. Cover with foil; roast until tender and caramelized, about 50 minutes.

  2. Meanwhile, mix parsley, mint, capers, 1 1/2 teaspoons vinegar, 1/2 cup oil, and 1/4 teaspoon salt. Place grapefruit slices with beets on a platter; drizzle with salsa verde. Season with salt and pepper; serve room temperature.

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