Serves 4
This is one of our most popular dishes at MP Taverna and quite easy to make at home—especially if you’ve followed my method of prepping vegetables for a week at a time.
2 large jarred pickled beets, cut into ½-inch pieces (see here)
2 tablespoons extra virgin olive oil
Kosher salt
Fresh ground black pepper
½ pound haricots verts, blanched and shocked (see here)
½ medium fennel bulb, sliced paper thin on a mandoline or with very sharp knife
½ small red onion, cut crosswise into ⅛-inch-thick slices
6 tablespoons Red Wine Vinaigrette (here)
1 ruby red grapefruit, peeled, pith removed, and cut crosswise into ¼-inch-thick rounds
½ cup Garlic Yogurt Sauce (here)
2 tablespoons crushed smoked almonds, optional
Combine the beets and olive oil in a small bowl and toss to coat. Season with salt and pepper. Combine the haricots verts, fennel, and onion in a large bowl, add the vinaigrette, and toss.
Arrange the grapefruit slices on a serving platter and top with the beets. Spoon the yogurt sauce over them and top with the bean mixture. Scatter the almonds on top, if using, and serve.