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Instructions
add to shopping list 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
Read the recipe at epicurious.com
Ingredients
- wine
- vinegar
- beets
- whites
- yogurt
- grapes
- pine
- nuts
- tarragon
- grapefruit
Categories
- VegeterianNo
- With meatNo
- With seafoodNo
- With fruitNo
- With legumesNo
- With pastaNo
- With greensNo
- With beefNo
- With porkNo
- With ground meatNo
- With poultryNo
Read all recipes from epicurious.com
Ingredients
- wine
- vinegar
- beets
- whites
- yogurt
- grapes
- pine
- nuts
- tarragon
- grapefruit
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