Florida Grapefruit and Beetroot Carpaccio – Florida Grapefruit

Ingredients

• 1 Florida Grapefruit
• 4 cooked and peeled beets
• 1 small pomegranate
• 1 small red onion
• 1 bunch of mint
• 20g of chopped walnuts
• 1 small clove of garlic
• Olive oil
• Salt and pepper
• Cut the beets into thin slices using a mandolin and place them in a large dish.
• Cut the Florida Grapefruit by removing the skin first. Cut them into thin slices and arrange them on top of the beets.
• Do the same for the red onion.
• Pour the pesto over the beets and Florida Grapefruit.
• Peel the pomegranate and add the seeds on top.
• Finish with a few fresh mint leaves.
• Appetizer , Main Dish , Side Dish
• Main Dish , Side Dish
• Main Dish
• Kid-Friendly , Main Dish