Adapted from ” ‘wichcraft,” by Tom Colicchio and Sisha Ortúzar (Potter). Makes 4.
Ingredients
2 medium yellow beets, peeled and julienned
1 tablespoon plus a drizzle of extra-virgin olive oil
Juice from 1/2lemon
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 or other sturdy white bread, crusts removed
1 cup loosely packed radish sprouts
Directions
In a bowl, toss the beeets 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: Cut off the top and bottom of the fruit. With the grapefruit sitting on one of the cut sides, remove the peel and pith with a sharp knife, one section at a time. Insert the knife between the membrane and the fruit segment on both sides, at a 45-degree angle. Gently scoop out the segment and remove any seeds. Repeat for each segment.
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.
