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Rosemary Beet and Grapefruit Salad

Rosemary Beet and Grapefruit Salad with a Shallot Vinaigrette is a great makes ahead winter salad! 

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 4 side salads
Course: Salad
Cuisine: American

Ingredients

  • 4 red beets
  • 1 prig rosemary
  • 1 drizzle olive oil
  • 2 ruby red grapefruits segments - peel and pith removed
  • 1 small shallot finely chopped
  • 2 tbsp white wine vinegar
  • 3 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp fresh cracked black pepper

Notes

  • * remove peel and pith (white membrane) from the grapefruit with a sharp knife. Carefully cut out each grapefruit segment, releasing it from the pith. 
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  • ** beets, grapefruit, dressing can be prepped up to days in advance and assembled the day of serving.