Beet, Citrus and Tomato Carpaccio Salad

A stunning arrangement of roasted beets, heirloom tomatoes and bright citrus segments, finished with creamy goat cheese and toasted pistachios. Photo by Cole LoCurto.

Serves 4-6

Ingredients

2 medium golden beets, roasted, peeled and thinly sliced

2 medium red beets, roasted, peeled and thinly sliced

2 heirloom tomatoes, sliced into rounds

1 orange, supremed into segments

1 pink grapefruit, supremed into segments

2 tablespoons extra virgin olive oil

1 tablespoon honey

1 tablespoon white balsamic vinegar

Salt and cracked black pepper, to taste

¼ cup pistachios, lightly toasted and chopped

2 tablespoons goat cheese or ricotta salata, crumbled

2 tablespoons pomegranate arils, optional for extra pop

2 tablespoons fresh mint leaves, torn

Instructions

Arrange beet slices and tomato rounds in overlapping layers on a large platter. Place orange and grapefruit segments in the center of the platter.

Whisk together olive oil, honey and white balsamic vinegar to make dressing. Season with salt and pepper.

Drizzle the dressing evenly over the salad. Garnish with pistachios, goat cheese, pomegranate arils (if using) and fresh mint.