Beet and honey salad

Roasted Mooncoin Beet, Ruby Red Grapefruit, and Warm apairy Honey Salad

2 Ruby Red grapefruits

3 medium red beets

2 tablespoons extra-virgin olive oil

Sea salt

Pepper

2 tablespoons local honey

1 (1-inch) rosemary sprig

Flaky sea salt, for garnish

How to Make It

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 160. On a large sheet of heavy-duty tin foil, rub beets with olive oil and season with salt. Wrap beets in 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.

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

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