Recipe :: Beet Sandwich
4 medium red beets 2 medium golden beets 4-6 slices of thick toast (we used French whole wheat) Thin shavings of ricotta salata Juice of ? orange 1 tbsp white wine vinegar 2 tbsp olive oil Tsp chopped shallot Salt + pepper to taste
Bring a pot of water to a boil and boil beets until fork tender. Peel skin (loosened from boil) off the beets and cut in a medium dice. Whisk together vinaigrette ingredients: juice, vinegar, oil, shallot, salt + pepper. Toss beets in vinaigrette. Arrange on toasted bread (we toasted our in a grill pan with a little brush of olive oil). Serves four to six.