Avocado & Beet Salad with Orange and Lemon Vinaigrette

Ingredients

• 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

Method

• 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.

Notes

• SERVINGS: 12
• SOURCE: Chez Panisse