Grapefruit and White Beets with Yogurt and Tarragon Recipe
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.
Keywords
- salad
- grapefruit
- beet
- yogurt
- tarragon
- starter
- dinner
- gluten free
- vegetarian
- make ahead
- sheet-pan dinners
- roast
- winter
- bon appétit
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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
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