Ingredients
6 baby beets (3/4 pound), preferably a mix of red and Chioggia, peeled and quartered
2 tablespoons plus 1 1/2 teaspoons red-wine vinegar
1/2 cup extra-virgin olive oil, plus more for drizzling
1/4 teaspoon kosher salt, plus more for seasoning
Freshly ground pepper
1/2 cup chopped flat-leaf parsley
1/4 cup chopped fresh mint
1 tablespoon capers, drained
3 small grapefruits (1 1/2 pounds), peeled and sliced into rounds
Preparation
Preheat oven to 400 degrees. In an 8-inch square baking dish, toss beets with 2 tablespoons each vinegar and water. Drizzle with oil; season with salt and pepper. Cover with foil; roast until tender and caramelized, about 50 minutes.
Meanwhile, mix parsley, mint, capers, 1 1/2 teaspoons vinegar, 1/2 cup oil, and 1/4 teaspoon salt. Place grapefruit slices with beets on a platter; drizzle with salsa verde. Season with salt and pepper; serve room temperature.
