Beet and Citrus Salad

I have an obsession with beautiful looking dishes.

This salad is at the peek of flavor, color and brightness. It’s a true explosion of a bite.

It also acts as decor on any of your tables!

• 1 grapefruit

• 2 orange

• 1 beet (pre-boiled or raw)

• 1/2 shallot, sliced

• Drizzle of olive oil

• 1 tbsp mint leaves

• 2 pinches flaky maldon salt

• A pinch of black pepper

• 1 tbsp pistachio, slightly crushed

DIRECTIONS:

If using raw beets: wrap beet in foil and place on a baking sheet in a 400 F oven. Remove once knife slides through, about 45 minutes. After cooling uncovered, the skin slides right off.

1. Peel grapefruit and oranges until the flesh. Slice in discs. Remove any seeds you notice. Slice beet in discs as well.

2. On a round plate, lay all your slices one on top of the other in the manner of your choice.

3. Top with shallot, mint, olive oil, salt, pepper and pistachio.

For full video, click here.

Enjoy,

Guila