Warm beets and tart grapefruit come together in this bright winter salad from Alex Roberts, chef of Alma in Minneapolis. Active:30 minsTotal:1 hr 20 minsYield:4IngredientsIngredient Checklist2 Ruby Red grapefruits3 medium red beets2 tablespoons extra-virgin olive oilKosher saltPepper2 tablespoons honey1 (1-inch) rosemary sprigFlaky sea salt, for garnishDirectionsInstructions ChecklistStep 1Using a sharp knife, cut the skin and bitter white pith from grapefruits. Working over a medium bowl, cut in between the membranes to release sections, and cut sections in half. Squeeze juice from membranes into bowl.Step 2Preheat oven to 375°. On a large sheet of heavy-duty aluminum foil, rub beets with olive oil and season with salt. Wrap beets in aluminum foil and place on a baking sheet. Roast until tender, about 50 minutes. Unwrap beets and let cool slightly, then rub skins off with paper towels. Cut beets into 1/4-inch wedges. Add to bowl with grapefruit. Season with salt and pepper and toss well. Transfer to platter.Step 3In a small saucepan, warm honey and rosemary sprig over moderately low heat. Remove sprig, and drizzle rosemary honey over salad. Garnish with flaky sea salt.
Warm beets and tart grapefruit come together in this bright winter salad from Alex Roberts, chef of Alma in Minneapolis. Active:30 mins Total:1 hr 20 mins Yield:4 Ingredients Ingredient Checklist 2 Ruby Red grapefruits 3 medium red beets 2 tablespoons extra-virgin olive oil Kosher salt Pepper 2 tablespoons honey 1 (1-inch) rosemary sprig Flaky sea salt, for garnish Directions Instructions Checklist Step 1 Using a sharp knife, cut the skin and bitter white pith from grapefruits. Working over a medium bowl, cut in between the membranes to release sections, and cut sections in half. Squeeze juice from membranes into bowl. Step 2 Preheat oven to 375°. On a large sheet of heavy-duty aluminum foil, rub beets with olive oil and season with salt. Wrap beets in aluminum foil and place on a baking sheet. Roast until tender, about 50 minutes. Unwrap beets and let cool slightly, then rub skins off with paper towels. Cut beets into 1/4-inch wedges. Add to bowl with grapefruit. Season with salt and pepper and toss well. Transfer to platter. Step 3 In a small saucepan, warm honey and rosemary sprig over moderately low heat. Remove sprig, and drizzle rosemary honey over salad. Garnish with flaky sea salt.