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.

　　

Ingredients

makes 4 sandwiches

　　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

　　

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.

　　'wichcraft