Grapefruit and Vinegar-Roasted Beets with Salsa Verde

A vibrant and flavorful dish that combines the natural sweetness of roasted beets with the tanginess of grapefruit and the herbaceous freshness of salsa verde.


  • 4 medium-sized beets, tops removed and scrubbed

  • 1 grapefruit

  • 2 tbsp vinegar (apple cider or balsamic)

  • Salt and pepper to taste

    Salsa Verde:

  • 1 cup fresh parsley, chopped

  • 1/2 cup fresh cilantro, chopped

  • 2 tbsp capers, drained

  • 2 cloves garlic, minced

  • 1 tbsp Dijon mustard

  • 2 tbsp lemon juice

  • 1/2 cup extra-virgin olive oil

  • Salt and pepper to taste


  1. Preheat the Ventray Oven to 400°F. Scrub and wrap the beets individually in foil, then roast for 45-60 minutes until tender. Let them cool.
  2. Peel the grapefruit, remove the segments, and save the juice.
  3. In a small bowl, whisk together grapefruit juice, vinegar, salt, and pepper.
  4. Peel the cooled beets and slice them.
  5. Arrange the beet slices in a dish, drizzle with the grapefruit juice mixture, and gently toss to coat.
  6. In another bowl, combine chopped parsley, cilantro, capers, minced garlic, Dijon mustard, lemon juice, olive oil, salt, and pepper to make the salsa verde.
  7. Spoon the salsa verde over the beets and mix gently. Reserve some for serving.
  8. Let the flavors meld for a few minutes before serving.