Roasted Beets with Grapefruit and Rosemary

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 28 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 2 דקה זמן קריאה

This elegant vegan starter or side dish celebrates the earthy sweetness of roasted beetroot, perfectly balanced by the sharp, citrusy notes of fresh grapefruit. By roasting the beets in a foil-sealed tray, they steam in their own juices, resulting in a tender texture and intensified flavour. The addition of macerated shallots and a splash of red wine vinegar provides a bright acidity that cuts through the richness of the olive oil.

Ideal for a sophisticated dinner party or a light weekend lunch, this vibrant dish is as beautiful as it is delicious. The finishing touch of crispy, flash-fried rosemary leaves adds a wonderful savoury crunch and herbal aroma. You can even prepare the roasted beets up to two days in advance, making this an excellent choice for stress-free entertaining.

Ingredients for Roasted Beets with Grapefruit and Rosemary

1.8kg medium beets (any colour), scrubbed
120ml extra-virgin olive oil, divided, plus more for drizzling
מלח כשר
1 large grapefruit
2 medium shallots, thinly sliced into rings
1/3 cup red wine vinegar
1/3 cup rosemary leaves

How to make Roasted Beets with Grapefruit and Rosemary

Preheat oven to 204°C. Toss beets with 60ml oil in a 13x9" 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") and transfer to a medium bowl.

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.

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 60ml 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.

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

Beets can be roasted 2 days ahead. Remove skins; cover and chill. Bring to room temperature before cutting. Rosemary can be fried 3 hours ahead. Let sit at room temperature.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.