By: Suzanne Klaus RD, LD, CPT
I used to think I didn’t like beets. All I knew growing up were the canned ones. I kept seeing them in restaurants so they were growing on me. Not to mention, my husband loves them. I decided to give roasted beets a try one night when we were dinning out and to my surprise I really enjoyed them. I then thought I should try to make beets at home. I happen to have a grapefruit I needed to use and thus created this recipe. Give it a try, I think you will enjoy it!
5-6 small-medium beets, peeled and diced
1 onion, cut into large strips
Juice of 1 grapefruit
2 Tbsp balsamic vinegar
Preheat the oven to 400°F.
Place the beets and onions in a mixing bowl and drizzle with just enough olive oil to coat the beets. Add salt, pepper, and thyme (1-2 tsp) to taste and mix.
Make 2 pieces of aluminum foil the size of your baking pan and fold each in half.
Divide the onion and beet mixture in half and make two foil packets. Drizzle with 2 tsp of grapefruit juice in each packet, seal packet, and place in oven.
Cook for 30 minutes and then open the packet and cook for an additional 15-20 minutes or until beets are tender.
Meanwhile, pour the remaining grapefruit juice a small skillet. Add the balsamic vinegar and cook over low heat stirring frequently. Simmer for 15-20 minutes or until the sauce has been reduced and is thickened.
Drizzle the beets with the reduction and serve immediately.