Grapefruit and White Beets with Yogurt and Tarragon

Ingredients

• 1 pound beets white (candy-stripe)
• 0.3 cup tarragon fresh
• 2  grapefruit white
• 4 servings kosher salt 
• 1 tablespoon olive oil 
• 3 tablespoons pinenuts 
• 0.8 cup greek yogurt plain
• 2 tablespoons citrus champagne vinegar 

Equipment

• bowl
• baking sheet
• baking paper
• oven
• knife
• aluminum foil

Directions

1. Preheat oven to 350°F. Toast pine nutson a rimmed baking sheet, tossingoccasionally, until golden brown, 6–8minutes; let cool.
2. Increase oven heat to 400°F.
3. Place beetson a sheet of parchment paper set on topof a sheet of foil; rub beets with oil andseason with salt. Close up parchment andfoil around beets.
4. Place packet on a bakingsheet and roast beets until tender, 40–50minutes. Unwrap beets and let cool.
5. Peel beets and thinly slice into rounds.Toss beets and vinegar in a medium bowl;season with salt and let stand 15 minutes.
6. Meanwhile, finely grate 1/2 teaspoon zest from1 grapefruit and set aside. Using a sharp,small knife, cut all peel and white pithfrom both grapefruits; discard. Thinly slicegrapefruit into rounds.
7. Place yogurt in a small bowl; seasonwith salt and mix well. Spoon onto plates.Top yogurt with beets and sliced grapefruit,then tarragon, toasted pine nuts, andreserved grapefruit zest.
8. DO AHEAD: Beets can be roasted 2 daysahead; let cool. Cover and chill. Pine nutscan be toasted 1 day ahead; store airtight atroom temperature.