Beet carpaccio

(Béatrice Peltre for the boston globe)

Serves 4

A carpaccio is typically made with tender uncooked beef, sliced so thinly you can almost see through it. Use the same method with beets and the first thing you'll notice is a similar deep purple-red color in the roots. The result is an appetizing vegetarian dish, a lovely variant of the classic Italian appetizer. To start, roast the beets with olive oil and salt to boost their flavor. When they're cool, slice them thinly (this is a perfect opportunity to pull out that mandoline). Top with slices of fruit, such as grapefruit and green apple, and finish with tiny greens and arugula, along with goat's or sheep's milk feta. Then arrange the beets and their garnish in the shape of a flower, so it looks striking too.

2. In a baking dish, toss the beets with 2 tablespoons of the olive oil and 1 teaspoon of salt. Cover the dish with foil and roast the beets for 50 minutes or until they are tender when pierced with a skewer. Let them cool.

3. Working over a plate, peel the beets with your fingers. Place them in a bowl, cover and refrigerate for at least 1 hour. (Make two days ahead up to this point.)

4. In a small bowl, whisk the mustard, half the lemon juice, salt, pepper, and remaining 6 tablespoons of olive oil. Add the chopped herbs; set aside.

5. Halve the apple, remove the core, and slice it thinly (use a mandoline if possible); squeeze the remaining lemon juice on it.

6. With a serrated knife, cut the skin and pith from the grapefruit. Cut the fruit into segments, discarding the membrane; cover and set aside. Slice the beets thinly (use a mandoline).

7. On each of 4 salad plates, arrange the beets in overlapping concentric circles. Top with apple and grapefruit in smaller circles. Mound arugula and greens in the center and add feta. Top with pistachios and drizzle the lemon-juice mixture. Add more salt and pepper, if you like. - Béatrice Peltre

Notes: