Cooking time: None

This fresh summer salad can be made hours in advance and kept in the fridge.

We've specified 4 to 12 portions - it can be served as a first course (4 servings), but we're suggesting here that it be served as tapas (12 servings). 

1.  Wash one orange and grate the zest. Set aside.
2. Peel the grapefruits and oranges, removing the white pith, and cut into supremes (sections without the membrane). Chop finely.
3. Peel and finely dice the beets.
4. In a bowl, whisk the goat cheese with a little creamy until mousse-like. At this point, you can transfer it to a piping bag if you wish. Refrigerate.

Vinaigrette

1. Combine the grated orange zest with the wine vinegar.
2. Gradually whisk in the olive oil to emulsify.

Finishing and presentation

1. In a large bowl, combine the beets, citrus and viniagrette.
2. Pour into small wine glasses (tapas version).
3. Garnish with a spoonful or piped rosette of goat cheese mousse.

Sauvignon blanc Jackson Triggs

This Sauvignon Blanc offers a number of contrasts with its vivacious character, its hint of mildness and its aromatic profile, where grapefruit, rhubarb and fine herbal notes prevail.

Pairing Sauvignon Blanc with goat cheese is a classic choice, and the addition of citrus in this instance will add a little more pop to the slightly acidic taste of the cheese.