Name: Roasted Beets
Yield: 8 servings
Ingredients: 4 pounds medium beets (any color), scrubbed; ½ cup extra-virgin olive oil, divided, plus more for drizzling; Kosher salt; 1 large grapefruit; 2 medium shallots, thinly sliced into rings; ⅓ cup red wine vinegar; ⅓ cup rosemary leaves

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Michael Graydon + Nikole Herriott

If using different-colored beets for this recipe, remember to toss them separately so they don’t stain one another.

Roasted Beets With Grapefruit and Rosemary

Recipe notes