Roasted Beet and Green Bean Salad with Grapefruit Vinaigrette

  • 1 1/2-2 lb beets
  • 1/3 cup olive oil
  • 1 shallot, finely minced
  • Juice of one grapefruit
  • 1/4 cup champaigne wine vinegar
  • 3/4 cup vegetable oil
  • ½ lb green beans, stems trimmed
  • Kosher salt and fresh cracked black pepper

Try to get beets that are approximately the same size; this will ensure even cooking. Preheat your oven to 400º F. Place the beets (still in their skins) in a shallow baking dish. Toss them with the olive oil and a sprinkle of salt and pepper. Add ¼ inch of water to the pan. Cover the pan tightly with aluminum foil and place it in the oven. The roasting time will depend on the size of the beets; if they are very small, begin checking them after about 30 minutes, for larger, check them after about 50. You will know when they are done because they will be tender when pierced with a knife. When they are finished, remove them from the oven and let them sit with the foil still covering them for about 15 minutes (this will help the skins steam off). To peel your beets, remove them from the liquid in the pan and using an old kitchen rag or a paper towel rub the skins off. Trim the root and stem ends with a paring knife. For the vinaigrette combine the grapefruit juice, shallot, and vinegar in a large mixing bowl. Add the vegetable oil in a steady stream while whisking constantly. Season with salt and pepper and set aside. In a large pot of boiling salted water, blanch the green beans for about 5 minutes (they should be cooked, but still crisp), then transfer them to an ice water bath. When cool, drain them and cut into 1 inch batons. To assemble the salad, cut the beets into wedges. Toss the beets and the green beans in a large bowl with the vinaigrette. Start by adding ¼ – ½ of the vinaigrette and add more if needed. Season with salt and pepper to taste.