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Roasted beets with pink grapefruit rosie daykin

Roasted Beets with Pink Grapefruit

Rosie Daykin
A roasted beet and grapefruit salad
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Ingredients
  

  • 3 large beets
  • 2 tbsp olive oil plus a drizzle
  • 1/2 tsp salt plus extra
  • 1/2 tsp pepper plus extra
  • 1 cup plain yogurt
  • 1/4 cup crumbled feta cheese
  • zest of one lemon
  • 1 tbsp white wine vinegar
  • 1 large pink grapefruit peeled and cut into segments
  • 2 tbsp pistachios roughly chopped
  • 1 tbsp fresh mint leaves torn

Instructions
 

  • Preheat oven to 400 degrees. Scrub your beets well and top and tail them. Place the beets on a sheet of foil and drizzle with olive oil, sprinkle with salt and pepper, and wrap the foil up to form a tight packet. Roast in a preheated oven for about 45 minutes, or until fork-tender.
  • Remove the beets from the oven and set aside until they are cool enough to handle. Peel the skin off with a paring knife, and cut each into 8 pieces.
  • In a small bowl, whisk together yogurt, feta and lemon zest.
  • In another small bowl, whisk together 2 tbsp olive oil, the white wine vinegar and 1/2 tsp each of the salt and pepper.
  • Spread the yogurt mixture onto a large plate.
  • Arrange the roasted beets and the grapefruit on the plate over the yogurt. Sprinkle with pistachios, drizzle with dressing, and garnish with torn mint leaves.