Grapefruit And White Beets With Yogurt And Tarragon – a delicious recipe with pine nuts, white, olive oil, Kosher salt, white wine vinegar, white grapefruits. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 350u00b0F. Toast pine nuts on a rimmed baking sheet, tossing occasionally, until golden brown, 6-8 minutes; let cool.
2
Increase oven heat to 400u00b0F. 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.
3
Peel beets and thinly slice into rounds. Toss beets and vinegar in a medium bowl; season with salt and let stand 15 minutes.
4
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.
5
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.
6
DO AHEAD:
185
kcal
Calories
14
g
Fat
12
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 tablespoons pine nuts, 4 medium white or Chioggia (candy-stripe) beets (about 1 pound), 1 tablespoon olive oil, Kosher salt, and more.
Yes, Grapefruit And White Beets With Yogurt And Tarragon falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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