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Grapefruit and White Beets with Yogurt and Tarragon

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.


Get Full Recipe on Bon Appétit


Recipe by Christopher Baker

Photos by Ignacio Mattos

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