Grapefruit and White Beets with Yogurt and Tarragon
Grapefruit and White Beets with Yogurt and Tarragon is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 350°F.
Toast pine nuts on a rimmed baking sheet, tossing occasionally, until golden brown, 6–8 minutes; let cool.
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.
Peel beets and thinly slice into rounds.
Toss beets and vinegar in a medium bowl; season with salt and let stand 15 minutes.
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.
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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.