Carla Lalli Music’s Buttery Beets & Grapefruit: A Recipe Test & Honest Review
We tested Carla Lalli Music’s Buttery Beets & Grapefruit recipe (p.90 in her James Beard Award-winning cookbook Where Cooking Begins ), and we have thoughts.
On paper, this dish had all the makings of something special—earthy roasted beets, bright citrus, and a buttery, nutty finish. The idea of pairing beets with grapefruit sounded intriguing, a mix of sweet, bitter, and rich flavors that should have come together beautifully.
Did it work? Well… yes and no.
The Good, The Odd, and The Why
We love beets. We love grapefruit. But do we love them together? That’s where things get a little murky.
What Worked:
✔ The beets were buttery, well-cooked, and full of flavor. Pan-roasting them gave them a deep, caramelized taste that played well with the citrus.
✔ The sesame oil and pickled shallots added depth. These elements brought some much-needed contrast to the dish, balancing out the natural sweetness of the beets.
✔ A pantry-friendly, minimalist recipe. If there happens to be a lonely beet or a grapefruit sitting in the fridge, this is the kind of dish that makes use of what’s on hand.
What Didn’t Work (For Us):
❌ The grapefruit-to-beet ratio felt off. The bitterness of the white grapefruit was intense, and it didn’t fully complement the beets as much as we expected. Using pink grapefruit might have softened the dish’s sharp edges.
❌ The butter + citrus combo was a little confusing. The browned butter added richness, but when paired with the tart grapefruit, the dish lacked cohesion.
❌ The original recipe styling was misleading. The cookbook’s image showed a vibrant, inviting dish, but since the recipe actually calls for white grapefruit—not pink—the real result looked much paler and less visually appealing.
Would We Make This Again?
Maybe—with tweaks.
Here’s how we’d modify the dish to better suit our taste:
- Swap white grapefruit for pink grapefruit (or even blood orange) for a less bitter, slightly sweeter citrus contrast.
- Increase the shallots to bring more tangy bite.
- Cut back slightly on the butter, or balance it with more acidity to prevent the dish from feeling too heavy.
- Add toasted nuts (like almonds or pistachios) for texture and nuttiness that ties everything together.
Would we make this exact recipe again as written? Probably not. But did it inspire new ways to think about pairing beets with citrus? Absolutely.
This recipe might not be a weeknight staple, but it’s an interesting exercise in playing with flavors. If you’re feeling adventurous (or you just happen to have some beets and citrus lying around), give it a try—just don’t be afraid to make a few tweaks along the way.
How to Serve It
Even though this dish left us a little confused, it does have potential in the right setting. Here are a few ways to make it shine:
🥗 As a side dish: Serve alongside roasted chicken, grilled fish, or a lentil salad to balance the flavors.
🍞 With crusty bread: The buttery sauce and pickled shallots make for a great topping on toasted sourdough.
🧀 With cheese: Pair with goat cheese or feta to add creaminess and tone down the bitterness of the grapefruit.
Adding just a few small adjustments could turn this from a what did we just eat? moment into something more enjoyable.
Final Verdict
This dish is proof that sometimes, an experiment in the kitchen is just that—an experiment. We didn’t love it, but we didn’t hate it either. It’s one of those dishes that might resonate more with those who enjoy bitter, citrusy flavors with an earthy twist.
Would we recommend it? No.
Have you tried beets and grapefruit together? Would you make this dish? Let us know in the comments!
✰✰.5 for its simplicity but it’s a BYE.
Carla Lalli Music’s Buttery Beets and Grapefruit
Equipment
- Knives
- 1 Skillet
Ingredients
- 1 white grapefruit
- 1 fresh ginger, 4-inch pieces, peeled and finely grated
- 1 shallot, very thinly sliced
- Kosher salt
- 1 teaspoon apple cider vinegar
- 1 teaspoon toasted sesame oil, plus more for drizzling
- 3 medium beets, softbalI – sized, about 1½ pounds, trimmed, scrubbed, peeled, and cut into 1- to ½-inch-thick wedges
- 2 tablespoons extra-virgin olive oil
- pinch flaky sea salt
- 3 tablespoons unsalted butter
- 1 handful mint leaves, for serving
Instructions
- Prep the grapefruit, which you’re going to use three ways: First, use a vegetable peeler to remove 3 or 4 long wide strips of zest, avoiding the bitter white pith underneath. Set zest aside.
- Next, take off a thin slice from the top and bottom of grapefruit and upend it on a cut side. Using a thin sharp knife and following the curve of the fruit, cut away peel and pith to expose flesh. Slice off a 2-inch-thick round from one end of grapefruit and squeeze juice from that piece into a small bowl; you’ll have about 2 tablespoons. Slice remaining grapefruit crosswise into ½-inch-thick rounds and transfer to a platter. Pick out seeds.
- Put ginger into a small mesh sieve set over bowl with grapefruit juice and press down on solids so that ginger juice drips into bowl. Set grapefruit-ginger juice aside (discard solids).
- Place shallot slices in a small bowl, cover with cold water, and use your fingertips to separate into individual rings. Soak for 5 minutes, then drain and return to same bowl. Season with salt and add vinegar and 1 teaspoon sesame oil. Set pickled shallots aside.
- Season beets with salt. In a large skillet, heat olive oil over medium-high heat until shimmering. Place beets in pan with a flat side down. Cook until almost charred underneath, 6 to 8 minutes, shaking skillet occasionally to make sure they aren’t sticking. Turn beets and cook on second flat side until golden brown, 4 to 5 minutes. Cut into one and taste to check doneness- it should be firm at the centre, but no longer completely raw. Transfer to platter with grapefruit and tuck grapefruit slices between and around beet wedges. Season with flaky salt. Let skillet cool for 2 to 3 minutes.
- Pour off any oil from skillet and carefully wipe out with paper towel. Return to medium heat, add grapefruit – ginger juice, swirl, and cook just until mixture simmers (this will happen almost immediately).
- Add butter and reserved zest and cook until butter is browned and smells nutty, about 4 minutes (if you’re using a pan with a dark surface, spoon a little onto a white plate to check colour).
- Spoon pan sauce over beets and grapefruit. Top with pickled shallots, along with any juices in bowl. Serve topped with mint.
Notes
p.90 in Carla Lalli Music’s Where Cooking Begins cookbook
Spin It (substitutions)
- Unseasoned rice vinegar or sherry vinegar instead of cider vinegar
- Cilantro instead of mint
- Any colour beets will work
Did you make this recipe?
Please let us know how it turned out for you! Leave a comment below and tag @moody.eater on Instagram and hashtag it #moodyeater #moodyeatersclub .
