National Food Roundup: Yellow Beet Sandwich with Avocado, Grapefruit and Radish Sprouts
From Nationwide Newspaper Food Sections 04.22.09

We've got a serious case of sandwich envy in this week's roundup. Plus, using leftover pickle juice in a Scarlett Quinoa Salad and desserts for right now.

How great does this sound: Raw Yellow Beet Sandwich With Avocado, Grapefruit and Radish Sprouts? The Denver Post adapts the recipe from 'wichcraft by Tom Colicchio and Sisha Ortúzar and the results are gorgeous and surely delicious. (pictured)
Here's another use for leftover pickle juice: a Scarlett Quinoa Salad from the Los Angeles Times that uses it in a dressing with umeboshi vinegar, lemon juice and olive oil.
The St. Louis Post-Dispatch rounds up desserts for right now, when seasonal fruits aren't quite ready. Try a Sour Cream Panna Cotta or Chocolate Malted Pudding.
Think Bordeaux is out of reach on a budget? The Oregonian suggests three affordable options.

Image: (Bill Bettencourt/The Denver Post)

Comments (5)

Sign my up for that sandwich, because I just can't even imagine what grapefruit on a sandwich would be like. Great ingredient combo idea for a salad, too, I'd guess.

This looks absolutely delicious. I have been eating avocado's non- stop lately this is the perfect time for perfectly ripe avocados!

Luke
The New Urban Sharecropper
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I LOVE radish sprouts, but never see them in the markets here in NYC (fell in love in San Francisco). Daikon sprouts, yes, and they are a pretty good sub, but not as spicy as the little red-stemmed devils. Where do NYCer's find them? Source of seeds safe for sprouting?

that sandwich reminds me of my grandmother's favorite: avocado and grapefruit salad with poppyseed dressing... yum! what a great idea to incorporate into an open-face 'wich.

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that sandwich is making my mouth water...

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