Created by ellie on February 4, 2020
Step 1: Preheat oven to 350 degrees F. On a rimmed cookie sheet dd the pine nuts and cook in oven for 5-10 minutes or until golden; let cool.
Step 2: Increase heat to 400 degrees.
Step 3: Place a sheet of foil, place a sheet of parchment and place beets on top. Rub beets with the oil and season with salt. Close up the parchment and foil around the beets. Place packet on cookie sheet and roast until beets are tender (40-50 minutes). Unwrap beet and let cool. *** Beets can be roasted 2 days ahead of time ; let cool; cover and chill. Pine nuts and be roasted 1 day ahead and stored in an airtight container at room temp.
Step 4: Peel beets and slice into rounds. In a bowl toss beets with the vinegar; season with salt and let stand for 15 minutes.
Step 5: Meanwhile grate 1/2 teaspoon zest from the grapefruit and set aside. Using a sharp knife cut all peel and white pith from both grapefruits and discard. Slice grapefruit into rounds.
Step 6: Place yogurt in a bowl and season with salt and spoon onto individual plates, top with beets and grapefruit and then the tarragon and then pine nuts and finally the grapefruit zest.