Grapefruit And White Beets With Yogurt And Tarragon
Serves: 4
Fredy Murphy
1 January 1970
Based on User reviews:
50
Spice
50
Sweetness
51
Sourness
38
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Preheat oven to 350°F
2
Toast pine nuts on a rimmed baking sheet, tossing occasionally, until golden brown, 6–8 minutes; let cool
3
Increase oven heat to 400°F
4
Place beets on a sheet of parchment paper set on top of a sheet of foil; rub beets with oil and season with salt
5
Close up parchment and foil around beets
6
Place packet on a baking sheet and roast beets until tender, 40–50 minutes
7
Unwrap beets and let cool
8
Peel beets and thinly slice into rounds
9
Toss beets and vinegar in a medium bowl; season with salt and let stand 15 minutes
10
Meanwhile, finely grate 1/2 teaspoon zest from 1 grapefruit and set aside
11
Using a sharp, small knife, cut all peel and white pith from both grapefruits; discard
12
Thinly slice grapefruit into rounds
13
Place yogurt in a small bowl; season with salt and mix well
14
Spoon onto plates
15
Top yogurt with beets and sliced grapefruit, then tarragon, toasted pine nuts, and reserved grapefruit zest
16
DO AHEAD: Beets can be roasted 2 days ahead; let cool
17
Cover and chill
18
Pine nuts can be toasted 1 day ahead; store airtight at room temperature
19
Toast pine nuts on a rimmed baking sheet, tossing occasionally, until golden brown, 6–8 minutes; let cool
20
Increase oven heat to 400°F
21
Place beets on a sheet of parchment paper set on top of a sheet of foil; rub beets with oil and season with salt
22
Close up parchment and foil around beets
23
Place packet on a baking sheet and roast beets until tender, 40–50 minutes
24
Unwrap beets and let cool
25
Peel beets and thinly slice into rounds
26
Toss beets and vinegar in a medium bowl; season with salt and let stand 15 minutes
27
Meanwhile, finely grate 1/2 teaspoon zest from 1 grapefruit and set aside
28
Using a sharp, small knife, cut all peel and white pith from both grapefruits; discard
29
Thinly slice grapefruit into rounds
30
Place yogurt in a small bowl; season with salt and mix well
31
Spoon onto plates
32
Top yogurt with beets and sliced grapefruit, then tarragon, toasted pine nuts, and reserved grapefruit zest
33
DO AHEAD: Beets can be roasted 2 days ahead; let cool
34
Cover and chill
35
Pine nuts can be toasted 1 day ahead; store airtight at room temperature
36
Preheat oven to 350°F