Directions
- Preheat the oven to 180 ° C (350 ° F).
- Individually wrap the beets in sheets of aluminium foil, then place them on a baking sheet.
- Bake for 50 minutes to 1 hour, until tender. Remove from the oven and let cool.
- Remove the beets from the foil. Peel the beets under running cold water, pressing down on the skin with your fingers.
- Using a mandolin, cut the beets into thin slices.
- Reserve half the syrup from a can of grapefruits, then drain the rest of the liquid from the grapefruits.
- In a bowl, combine the grapefruit syrup with the honey and oil. Add the salt and pepper.
- In eight small plates, arrange the beet slices in a rosette, alternating colours. Divide the grapefruit quarters over the beets, then drizzle with the vinaigrette.
- Top with walnuts, goat cheese crumbles and watercress. To finish, drizzle with the balsamic glaze.
