Here’s a vegetarian version of summer’s best sammie.
3 large red beets, washed, steamed, and peeled
8 slices wheat bread, toasted
1/2 cup mayonnaise
1 tsp. sesame oil
2 ripe tomatoes, sliced thick (8 slices)
leaf lettuce, shredded
Salt and pepper
Light your grill, preferably charcoal. Slice cooked and peeled beets about 1/4 in. thick. Place them directly on grill and sear to make grill marks. Mix together sesame oil and mayonnaise and spread on wheat toast. Pile shredded lettuce on one side and place grilled beets and sliced tomatoes on the other. Season with salt and plenty of pepper. Combine sides and enjoy!
Ethan made his mark as the “hummus guy” at area farmers’ markets, and spent years of tent time developing lasting relationships with local growers. With creativity and wit he and his team at Fond serve everyday fare with a local twist. A graduate of the Culinary Institute of America, he’s now sharing his recipes with Edible readers. Watch out for Ethan’s latest endeavor which is soon to open in Oakley.