Slice cooked beets very thinly and arrange on top of arugula around the outer edge all around the platter.
Next, thinly slice the pink grapefruits and oranges and continue layering them in a circular pattern, working your way in.
Top with shaved fennel bulb. Drizzle some EVOO and sprinkle fennel frond, ground pistachios, salt and pepper on top. Enjoy!💚
🥕This beautiful appetizer/salad is a perfect starter for a pasta dinner or an Italian or Mediterranean meal. Bright, fresh, light and delicious, it's just enough to awaken your tastebuds without filling you up.🥕This recipe can be prepared oil-free. Simply replace olive oil with a white balsamic vinegar of your choice.
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