Florida Grapefruit and Beetroot Carpaccio<\/span>

1. Cut the beets into thin slices using a mandolin and place them in a large dish.<\/p><\/div><\/div><\/div>

2. Cut the Florida Grapefruit by removing the skin first. Cut them into thin slices and arrange them on top of the beets.<\/p><\/div><\/div><\/div>

3. Do the same for the red onion.<\/p><\/div><\/div><\/div>

4. Prepare the pesto. Fluff the mint and chop it very finely. Cut the garlic in half and de-stem it. Chop it very finely. Crush the walnut kernels. Mix everything together, then pour in olive oil until the height is reached. Add salt and pepper.<\/p><\/div><\/div><\/div>

5. Pour the pesto over the beets and Florida Grapefruit.<\/p><\/div><\/div><\/div>

6. Peel the pomegranate and add the seeds on top.<\/p><\/div><\/div><\/div>

7. Finish with a few fresh mint leaves.<\/p><\/div><\/div><\/div><\/div>\n<\/body><\/html>\n\n\n\n

Serve!<\/p>\n","protected":false},"excerpt":{"rendered":"

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