STEP 1: Do 3 hours ahead of time or the day before. In a small pot, submerge the beet in hot water just to cover. Bring water to a boil, then turn down to simmer for 30–45 minutes, or until it’s fork tender.

Remove the beet from the pot and place it into a bowl of ice water. Once cool to the touch, peel the beet with your fingers. The peel should come off smoothly and easily.

Thinly slice the beet with a mandoline slicer, then place slices into a bowl.

STEP 2: Make a marinade for the beet slices: Whisk together half of the lemon juice, white wine vinegar, garlic, 1 tablespoon honey, 1 tablespoon olive oil and salt to taste. Pour marinade over the beets and let sit in the fridge for 1–2 hours, or overnight.

STEP 3: Make the dressing: Whisk together the remaining honey and olive oil plus remaining lemon juice. Zest the grapefruit into the dressing to taste.

STEP 4: Cut grapefruit into slices and cut away the peel and rind. Plate the salad with beet slices, grapefruit slices, pomegranate seeds, radish, feta, pecans and dressing. Add salt and pepper to taste.

Enjoy!