Food & Cooking Recipes Appetizers Grapefruit and Vinegar-Roasted Beets with Salsa Verde By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Armando Rafael Prep Time: 30 mins Total Time: 1 hrs 10 mins Servings: 4 When peeling raw beets, use gloves or hold with a paper towel to keep your hands from getting stained. Ingredients 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 Directions 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. 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. Print