Stir together the olive oil, vinegar, grapefruit juice, mustard, garlic and coconut aminos.
Set aside.
For the patty
Mix the beef with the grated beets and rosemary. Season with salt and pepper and form into 6 disc-shaped patties.
Place the burger patties in a dish with sides. Pour the marinade over the patties, cover and place in the refrigerator for 1 hour.
Place a large sauté pan over medium heat, and wait 1-3 minutes until it builds up temperature. Add the coconut oil to the pan and tip the pan carefully to distribute.
Add the patties to the pan. Do this in batches if you need to, being careful not to crowd the pan.
Cook for 4 minutes on the first side, and 3 minutes on the second. Try not to overcook; it’s harder to determine when they’re done because the red beet makes them look rare.
Serve with dark leafy greens. Daikon radish, mushrooms, avocado, or legumes would all make nice methylation-supportive additions too.