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.
Arrange beets in an even layer on a plate. Pour vinaigrette over beets, add salt and pepper to taste, and garnish with pine nuts, goat cheese, and remaining mint leaves. Enjoy!