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Roasted Beets with Grapefruit and Rosemary

Andy Baraghani
  • minutes
  • Serves 8

INGREDIENTS

4

lbs Beets, medium

1

Grapefruit, large

1/3 cup

Rosemary, leaves

2

Shallots, medium

1

Kosher salt

1/2 cup

Olive oil, extra-virgin

1/3 cup

Red wine vinegar