Grapefruit and White Beets with Yogurt and Tarragon

Name: Grapefruit and White Beets with Yogurt and Tarragon
Yield: Makes 4 servings
Ingredients: 3 tablespoons pine nuts; 4 medium white or Chioggia (candy-stripe) beets (about 1 pound); 1 tablespoon olive oil; Kosher salt; 2 tablespoons white wine vinegar; 2 white grapefruits; 3/4 cup plain Greek yogurt; 1/4 cup fresh tarragon leaves

By Ignacio Mattos

January 5, 2014

Image may contain Cutlery Fork Food Dish Meal Plant Saucer and Pottery

Grapefruit and White Beets with Yogurt and TarragonChristopher Baker

Rather than fussily cutting the grapefruit into neat segments, Mattos cuts them crosswise into disks; he likes the slightly bitter flavor of the membrane itself.

Recipe notes

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Recipe notes

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