Grapefruit and White Beets with Yogurt and Tarragon Recipe
Rather than fussily cutting the grapefruit into neat segments, Chef Ignacio Mattos cuts them crosswise into disks; he likes the slightly bitter flavor of the membrane itself.
- Preheat oven to 350°. Toast pine nuts on a rimmed baking sheet, tossing occasionally, until golden brown, 6–8 minutes; let cool.
- Increase oven heat to 400°. 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.
Recipe by Christopher Baker
Photos by Ignacio Mattos
- Wayne Griffith