Beet Carpaccio with Arugula, Radishes and Grapefruit
Serves: 6- 8
Time ~60 minutes
1 bunch beets
8oz of arugula
10 radishes sliced
1 ruby red grapefruit
1 handful sugar snap peas
Roast beets in 350 oven for 45 minutes or until done. Cool beets. While beets cool off:
Slice radishes and snap peas
In medium sized bowl zest grapefruit, next cut away peel and cut sections into bowl. Squeeze the juice from the remaining grapefruit pulp into bowl.
Add sliced radishes to bowl. Toss with hands or wooden spoon.
Slice beets and place on serving dish. Sprinkle a few of the sliced peas on top.
Add arugula to bowl with grapefruit and radishes. Toss
Place on top of sliced beets. Sprinkle with sea salt and serve.
Based off of recipe from food52.com/recipes