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


  1. Roast beets in 350 oven for 45 minutes or until done. Cool beets. While beets cool off:

  2. Slice radishes and snap peas

  3. 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.

  4. Add sliced radishes to bowl. Toss with hands or wooden spoon.

  5. Slice beets and place on serving dish. Sprinkle a few of the sliced peas on top.

  6. Add arugula to bowl with grapefruit and radishes. Toss

  7. Place on top of sliced beets. Sprinkle with sea salt and serve.

Based off of recipe from