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Grapefruit and White Beets with Yoghurt and Tarragon

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This elegant vegetarian starter pairs the earthy sweetness of roasted white beets with the bright, citrusy acidity of fresh grapefruit. By roasting the beetroots in a foil parcel, you lock in their natural moisture and concentrate their subtle flavour, which provides a beautiful contrast to the creamy Greek yoghurt base. It is a sophisticated seasonal dish that celebrates clean, vibrant flavours and varied textures, from the crunch of toasted pine nuts to the punchy aroma of fresh tarragon leaves.

While Chioggia or white beets offer a stunning aesthetic, regular golden or red beetroots work just as well in this versatile salad. This recipe is an ideal light lunch or a refined first course for a dinner party. To save time on the day, you can roast the beets and toast the pine nuts in advance, making the final assembly quick and effortless for any home cook.

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Ingredients for Grapefruit and White Beets with Yoghurt and Tarragon

  • 3 tablespoons pine nuts

  • 4 medium white or Chioggia (candy-stripe) beets (about 450g )

  • 1 tablespoon olive oil

  • Kosher salt

  • 2 tablespoons white wine vinegar

  • 2 white grapefruits

  • 3/4 cup plain Greek yoghurt

  • 1/4 cup fresh tarragon leaves

How to make Grapefruit and White Beets with Yoghurt and Tarragon

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Preheat oven to 177°C. Toast pine nuts on a rimmed baking sheet, tossing occasionally, until golden brown, 6–8 minutes; let cool.

Increase oven heat to 204°C. 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.

Peel beets and thinly slice into rounds. Toss beets and vinegar in a medium bowl; season with salt and let stand 15 minutes.

Meanwhile, finely grate 1/2 teaspoons 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.

Place yoghurt in a small bowl; season with salt and mix well. Spoon onto plates. Top yoghurt with beets and sliced grapefruit, then tarragon, toasted pine nuts, and reserved grapefruit zest.

DO AHEAD: Beets can be roasted 2 days ahead; let cool. Cover and chill. Pine nuts can be toasted 1 day ahead; store airtight at room temperature.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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