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

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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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