- 6 small beets
- 1 medium ruby red grapefruit
- 2 ounces alfalfa sprouts, trimmed
- 1/3 cup extra-virgin olive oil
- 1 medium shallot, minced
- 3 pinches salt
- 10 grinds black pepper
- 1/4 cup red wine vinegar
- Thyme leaves from 10 delicate sprigs
Preheat oven to 325 degrees F.
Wrap the beets individually in aluminum foil. Roast about 1 hour and 15 minutes or until fork tender. Remove beets from oven, unwrap and let cool 5 minutes before peeling. Slice the beets into eighths.
Remove the peel of the grapefruit with a sharp knife, cutting all the way down to the grapefruit flesh. Then cut the individual grapefruit segments out from their skin, using the supreme technique. Place the grapefruit segments in a bowl. Take the inner grapefruit remains and squeeze whatever juice you can out of it over the top of the grapefruit segments in the bowl.
Make the dressing by mixing together all the dressing ingredients along with all the juice that you can strain from the bowl of grapefruit.