Avocado & Beet Salad with Orange and Lemon Vinaigrette


  • 12 medium red or golden beets
  • salt and pepper
  • 2 tablespoons red wine vinegar
  • olive oil
  • 2 shallots, minced
  • 4 tablespoons white wine vinegar
  • 2 tablespoons lemon juice
  • 2 tablespoons orange juice
  • 2 tablespoons chervil, chopped
  • lemon zest
  • orange zest
  • 4 ripe avocado


  • Preheat oven to 400F
  • Wash and trim the beets. Place in baking dish with a splash of water and cover. Roast for about 45 minutes until cooked through.
  • Allow to cool. Peel and cut into wedges.
  • Place in a bowl. Season with s/p, red wine vinegar and a little olive oil. Toss gently.
  • Macerate the shallots in the white wine vinegar, lemon juice, orange juice and some salt. Allow to sit for 15 minutes.
  • Whisk in enough olive oil to taste. STir in zest and taste for seasoning.
  • Cut the avocados into 1/4" slices.Arrange on plates and season with salt and pepper. Arrange beets over avocado slices and pour a bit of viniagrette over. Garnish with chervil.


  • SERVINGS: 12
  • SOURCE: Chez Panisse