Grapefruit And White Beets With Yogurt And Tarragon

• 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

1. Preheat oven to 350u0b0F. Toast pine nuts on a rimmed baking sheet, tossing occasionally, until golden brown, 6-8 minutes; let cool.
2. Increase oven heat to 400u0b0F. 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:

pine nuts, white, olive oil, kosher salt, white wine vinegar, white grapefruits, yogurt, tarragon

Taken from www.epicurious.com/recipes/food/views/grapefruit-and-white-beets-with-yogurt-and-tarragon-51214690 (may not work)