Left uncooked, beets are not only crunchy and refreshing but also surprisingly substantial, making a satisfying base for this sandwich. Radish sprouts add a bit of heat as a counterpoint. And the avocado adds the needed element of richness.
Recipe information
Yield
makes 4 sandwiches
Ingredients
2 medium yellow beets, peeled and julienned
1 tablespoon plus a drizzle of extra-virgin olive oil
Juice from 1/2 lemon
1 teaspoon kosher salt, plus extra for seasoning
Freshly ground black pepper
1 large grapefruit
1 ripe avocado, halved, pitted, peeled, and thinly sliced
8 slices Pullman bread, crusts removed
1 cup loosely packed radish sprouts
Preparation
Step 1
In a bowl, toss the beets in 1 tablespoon of the oil, the lemon juice, 1 teaspoon of the salt, and pepper to taste and set aside until ready to use. Cut the grapefruit into supremes (see Note, page 55).
Step 2
Evenly layer the avocado slices on 4 of the slices of bread. Drizzle some oil on the avocado and season with salt and pepper. Top with the grapefruit, yellow beets, and radish sprouts. Place the remaining 4 slices on top, cut into halves, and serve.
