- 1 lime
- 1 small grapefruit
- 1 teaspoon black mustard seeds (or yellow for a sweeter, milder option)
- 1 pinch red pepper flakes
- 1/2 teaspoon dried coriander
- 1/4 teaspoon turmeric
- 1/2 cup olive oil
- 2 pounds beets, peeled and cut into 1/2-inch chunks
- 1 teaspoon grated ginger
- 1 teaspoon sugar
- 1/4 cup Greek yogurt
- 2 tablespoons mint, chopped
- 1/4 cup pistachios, toasted and chopped
- Salt and freshly ground pepper
Preheat the oven to 400°F. Cut the lime and grapefruit in half. Juice half of each one, reserving the juice and the un-juiced halves, and discarding the juiced halves.
In a medium bowl, whisk together 1 teaspoon each of grapefruit and lime juice with mustard seeds, pepper flakes, coriander, turmeric, and 2 tablespoons olive oil. Add a pinch or two of salt and pepper, taste, and adjust. Throw in the beets, grapefruit half, and lime half, and mix until everything is coated. Transfer the mixture to a rimmed baking sheet and roast until the beets are fork tender, about 30 minutes. Allow to cool.
Make the dressing: Whisk together the reserved fresh grapefruit and lime juices, the juice from the roasted grapefruit and lime halves, ginger, sugar, 2 tablespoons olive oil, and a few pinches of salt and pepper. Transfer the beets to a serving bowl or plate, drizzle on a few tablespoons of dressing, and toss to combine. Plate, dollop each with some yogurt, and sprinkle with mint and pistachios. Serve.