- 3 red beets, about 1/2 lb. total
- 2 tsp. olive oil for roasting the beets
- 2 grapefruits
- 2 firm, ripe peaches, peeled,
- pitted and sliced
- 1 tsp.Fig balsamic vinegar
- 2 tbs. olive oil
- 1/2 tsp. salt
- 1/4 tsp. freshly ground pepper
- small leaves of fresh mint
- sprouts for garnish
Ingredients for sandwich:
- 1 split and toasted multigrain roll
- 2 tablespoons light cream cheese
- 2 slices smoked salmon (2 oz.)
- ½ ounce Pea Shoots
Directions for salad:
Preheat an oven to 350°F.
If the beet greens are still attached, cut them off, leaving 1/2 inch of the stems attached. Place the beets in a single layer in a shallow baking dish. Drizzle with the olive oil and turn to coat. Roast, turning the beets occasionally, until tender when pierced with a fork, about 1 1/4 hours. When the beets are cool enough to handle, remove the skins with your fingers. Cut each beet into slices.
Cut a thick slice off the top and bottom of each grapefruit. Stand the grapefruit upright and, following the contour of the fruit, carefully slice downward to remove the peel, pith and membrane. Holding the grapefruit over a bowl, cut along each section of the membrane, letting each freed section drop into the bowl.
On a platter, alternate slices of beets, grapefruits and peaches. Drizzle the olive oil and fig balsamic vinegar over all , and then sprinkle with the salt and pepper.
Garnish with the mint and garnish. Serve immediately.
For the sandwich:
Spread the cream cheese and top with a slice of smoked salmon on each multigrain roll half. Arrange the Pea Shoots attractively on top of the salmon.