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Preheat the oven to 400°F.

Wrap the beet tightly in foil. Place the beet directly on the oven rack and roast it for 40 minutes, or until just tender when pierced with a knife. Unwrap it, let it cool to room temperature, and then refrigerate it until completely chilled. (The beet can be roasted 1 day ahead. Wrap it in plastic wrap and refrigerate.)

Combine the olive oil and the minced chile in a small saucepan set over medium-high heat. As soon as the chile begins to sizzle and turns orange, remove the pan from the heat. Transfer the chile oil to a small bowl and let it cool completely. (The chile oil can be made 1 day ahead. Keep covered at room temperature.)

Carefully peel the beet. Using a mandoline set at ⅛-inch thickness, or a very sharp knife, cut the beet into paper-thin rounds. Arrange the beet slices, overlapping, on a large platter. Sprinkle the vinegar all over. Drizzle some of the chile oil (including the minced chile) all over the beets. Season the beet slices generously with salt and pepper. Sprinkle the Gorgonzola over the beets, and serve.

LOBSTER, MANGO, AND AVOCADO SALAD

SERVES 4

Two 1¼- to 1½-pound live spiny lobsters or Maine lobsters

¼ cup extra-virgin olive oil

2 teaspoons finely chopped scallion (white and pale green parts only)

1 tablespoon fresh lime juice

2 ruby-red grapefruits

2 firm but ripe avocados, halved, pitted, peeled, and diced

1 mango, peeled, pitted, and diced

4 cups mixed mesclun salad greens

Salt and freshly ground black pepper

Spiny lobster is abundant in the state of Baja and also happens to be one of my dad’s favorite foods. He would often come home with plenty for my mom and me to prepare, and on hot days this refreshing salad was a must. The mango brings out the lobster’s natural sweetness, and the bright lime juice makes this a perfect summer dish.

Bring a large pot of salted water to a boil. Add the lobsters and boil for 7 minutes, or until cooked through. Drain the lobsters and let them cool completely. When the lobsters are cool enough to handle, remove the meat from the tail (and from the claws if using Maine lobsters), keeping the meat intact. Discard the tomalley, any roe, and shells. Chill the lobster, covered, until cold, at least 1 hour.

Chop the lobster into bite-size pieces. In a small bowl, whisk together the olive oil, scallions, and lime juice; set the dressing aside.

Using a sharp knife, remove the peel and white pith from each grapefruit. Working over a small bowl, cut between the membranes to release the grapefruit segments, letting the juice and segments fall into the bowl. Use a slotted spoon to transfer the segments to a large bowl. Add the lobster, avocados, mango, and mesclun greens.

Whisk the reserved grapefruit juice into the scallion dressing, and season to taste with salt and pepper. Gently toss the salad with dressing to coat. Serve.

MARTHA’S CHICKEN SALAD SANDWICHES

SERVES 6

4 cups shredded cooked chicken (from one 2-pound roast chicken)

½ cup minced celery

¼ cup plus 2 tablespoons mayonnaise (or Homemade Chipotle Mayo)

¼ cup minced seeded canned pickled jalapeño chiles

¼ cup minced pitted kalamata olives

3 tablespoons sour cream

3 tablespoons capers, drained

2 teaspoons bottled hot sauce (such as Huichol)

1 teaspoon Maggi seasoning sauce

½ cup plus 2 tablespoons sesame seeds, toasted (see Tips)

Salt and freshly ground black pepper

1 rectangular loaf white bread, sliced

I borrowed a page from one of the masters, Martha Stewart, for the presentation of these chicken salad sandwiches, but the recipe is all mine. Mexican and Mediterranean ingredients put a spicy spin on a traditional lunchtime favorite. Think Martha—but with a kick.

Place the chicken, celery, ¼ cup mayonnaise, jalapeño chiles, olives, sour cream, capers, hot sauce, and Maggi sauce in a large bowl and fold to combine. Mix in the 2 tablespoons sesame seeds. Season the chicken salad to taste with salt and pepper. (The chicken salad can be made 2 days ahead. Cover