This dish was inspired by Ignacio Mattos’ version at one of our favorite NYC restaurants, Estela. Simple and striking, this dish effortlessly highlights the beauty of winter citrus with just a few ingredients.
GRAPEFRUIT + BEET SALAD | with yogurt, pistachio + tarragon
serves 2 - 4
4 - 5 small beets
1 pink grapefruit
2 cups whole greek yogurt
8 leaves tarragon
1/4 cup pistachios
1-2 tablespoons olive oil
Wash and dry beets. Cut off and discard greens.
Transfer the vegetables to a deep baking dish or pie plate, in a single layer. Add enough water so that the beets are half covered, but not fully submerged. Cover baking dish tightly with aluminium foil and place in oven.
Roast beets for 50 minutes to an hour, or until fork tender. Remove them from the oven and allow them to cool. Remove the skin by rubbing the beets with a paper towel.
Peel the grapefruit, cutting off the top and bottom of the fruit, creating a flat surface on which to balance it. Place the edge of a sharp knife just inside the border where the pith meets the pulp, and slice down with a firm, clean stroke, following the curve of the fruit. Repeat, until the entire fruit has been peeled. Slice the fruit into 3/4” segments.
Give the pistachios a rough chop with a good knife, using a cutting board.
To serve, spread yogurt onto plates, as much as is desired. Arrange sliced beets and grapefruit on top and sprinkle with chopped pistachios and torn tarragon leaves. Drizzle with good olive oil and sea salt to taste.
Recipe | Adapted from Bon Appetit
Photos + Styling | Karen Mordechai