This vibrant Beet and Citrus Salad is an explosion of flavors, colors, and brightness, making it not only a delicious dish but also a stunning centerpiece for your Rosh Hashana table.
1: 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.
2: Peel grapefruit and oranges until the flesh. Slice in discs and remove any seeds you notice. Slice beet in discs as well.
3: On a round plate, lay all your slices one on top of the other in the manner of your choice.
4: Top with shallot, mint, olive oil, salt, pepper, and pistachio.
5: Enjoy!
