After washing and peeling your beet, use a mandoline to very, very thinly slice the beet into delicate wafers. Set aside slices.

Now, cut both ends off the grapefruit and sit the grapefruit upright. Using your knife, cut away all the rind and white pith. With care, you will now supreme the grapefruit, cutting along the side of each segment until all have been released from the core.

Squeeze the remaining grapefruit innards into a bowl--this will be for your vinaigrette.

On a large plate, begin arranging your beet slices, topping with the grapefruit segments.

Drop dollops of the goat cheese on top, drizzle the vinaigrette (see below) and scissor or chop some fresh dill tops and green onions over as well.

Finish with a crack or two of fresh black pepper.

Combine all ingredients in a bowl and whisk until combined.

Taste and adjust seasonings if needed (this will depend on the sweetness and acidity of your grapefruit).