|1 kg||roasted beets (peeled)|
|50 g||pine nuts|
|1||lime (juice and zest)|
|80 ml||olive oil|
|30 g||creamy goat cheese|
Sauvignon Blanc's characteristic grapefruit bouquet plays nicely off this dish's citrusy dressing.
Chop half of the mint; set the rest aside. Zest lime. Crumble goat cheese. Thinly slice beets with a mandolin.
Toast the pine nuts over medium heat until golden brown. Set aside.
In a small bowl, whisk together grapefruit juice, orange juice, lime juice, lime zest, olive oil, honey, and chopped mint.