Grapefruit and White Beets with Yogurt and Tarragon
A refreshing and elegant salad featuring roasted white beets and grapefruit segments layered over creamy Greek yogurt, topped with fresh tarragon and toasted pine nuts. The dish combines earthy, citrusy, and creamy elements for a beautiful harmony of flavors.
Ingredients
- •3 tablespoons pine nuts
- •4 medium white or Chioggia beets
- •1 tablespoon olive oil
- •1 to taste Kosher salt
- •2 tablespoons white wine vinegar
- •2 whole white grapefruits
- •¾ cup plain Greek yogurt
- •¼ cup fresh tarragon leaves
Cooking Instructions
- 1.
Preheat oven to 350°F. Toast pine nuts on a rimmed baking sheet, tossing occasionally, until golden brown, 6-8 minutes; let cool.
8 min
- 2.
Increase oven heat to 400°F. Place beets on a sheet of parchment paper set on top of a sheet of foil; rub beets with oil and season with salt. Close up parchment and foil around beets. Place packet on a baking sheet and roast beets until tender, 40-50 minutes. Unwrap beets and let cool.
50 min
- 3.
Peel beets and thinly slice into rounds. Toss beets and vinegar in a medium bowl; season with salt and let stand 15 minutes.
15 min
- 4.
Meanwhile, finely grate 1/2 teaspoon zest from 1 grapefruit and set aside. Using a sharp, small knife, cut all peel and white pith from both grapefruits; discard. Thinly slice grapefruit into rounds.
10 min
- 5.
Place yogurt in a small bowl; season with salt and mix well. Spoon onto plates. Top yogurt with beets and sliced grapefruit, then tarragon, toasted pine nuts, and reserved grapefruit zest.
5 min
- 6.
DO AHEAD: Beets can be roasted 2 days ahead; let cool. Cover and chill. Pine nuts can be toasted 1 day ahead; store airtight at room temperature.
