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