4 beets, peeled and cut into bite-size cubes
2 T olive oil, divided
1/2 T kosher salt
juice of 1 grapefruit
2 T red wine vinegar
2 T honey
1 t chopped fresh ginger
1/2 t soy sauce
Preheat oven to 400 degrees (or 375 convection). Set aside 1/4 cup beets. Place the remaining in a 9-inch dish and drizzle with 1 T olive oil. Sprinkle with salt and toss to coat. Cover the dish with foil and bake 15 minutes.
In the meantime, place the reserved beets in a blender with the grapefruit juice, vinegar, honey, ginger, soy sauce, and remaining tablespoon olive oil. Blend until smooth. After the beets have roasted 15 minutes, stir in the puree, then recover the dish and continue cooking until the beets are tender, about 40-45 minutes.
courtesy of the AJC.
results: yummilicious and oh so very good for you too!