Roasted Beets with Grapefruit and Rosemary
4 pounds medium beets (any color), scrubbed
½ cup extra-virgin olive oil, divided, plus more for drizzling
1 large grapefruit
2 medium shallots, thinly sliced into rings
⅓ cup red wine vinegar
⅓ cup rosemary leaves
Preheat oven to 400F.
Toss beets with ¼ cup oil in a 13x9" baking dish and season with salt. Pour in water to barely cover bottom of pan. Cover tightly with foil (you want steam to build up in there).
Roast beets until a paring knife slips easily through flesh, 60–75 minutes.
Let beets cool, then rub off skins with paper towels. Cut beets into irregular pieces (about 2" thick) and transfer to a medium bowl.
Using a vegetable peeler, remove two 2"-long strips of zest from grapefruit and thinly slice zest lengthwise into strips. Set aside for serving.
Cut grapefruit in half and squeeze juice over beets. Add shallots and vinegar, season generously with salt, and toss to coat. Let sit 15 minutes to allow shallots to soften slightly.
Heat ¼ cup oil in a small skillet over medium. Add rosemary and cook, stirring often, until sizzling subsides, about 15 seconds. Transfer to paper towels and let drain and season with salt.
Arrange beets on a platter. Drizzle with more oil and top with fried rosemary and reserved grapefruit zest.