This is just a really quick post about what is one of my favourite side dishes at the moment. I really love the earthiness of beetroot, and our tree is currently laden with pink grapefruit which led to this experimentation. Ordinarily, I add a little balsamic when I roast my beets, but the grapefruit juice brings a brightness with the acidity, rather than the richness that balsamic vinegar does. The ginger adds a little bite and the pink peppercorns add a dill-like freshness to the whole situation.
This is great served alongside a roast and if you have leftovers, they make the best salad with grains and a little Greek Yoghurt or goat’s cheese.
Pink Grapefruit Beets
8 baby beets, peeled and quartered
1 pink grapefruit, zest and juice
Thumbsize piece of ginger, peeled and grated
½ tsp salt
½ tsp pink peppercorns
1 tbsp olive oil
Preheat the oven to 170C
In a casserole dish, pour in the baby beets, olive oil, zest, ginger, salt and pepper and toss to coat. Pour over the grapefruit juice. Cover the casserole tightly with a lid, or alfoil, then pop in the oven for 45 minutes, or until the beets are tender.
Remove the lid/alfoil and pop back in the oven for a further 15 minutes so the juice reduces a little.
Serve, drizzling with the reduced juices.