Avocado and Beet Salad with Citrus Vinaigrette

Categories: Salad- Salad Dressings- Slaw

Ingredients

• 6 medium red or golden beets
• salt and pepper
• 1 Tbsp. red wine vinegar
• extra virgin olive oil
• 1 large shallot, diced fine
• 2 Tbsp white wine vinegar
• 1 Tbsp. lemon juice
• 1 Tbsp. orange juice
• 1 Tbsp. chopped chervil
• 1/4 tsp. chopped lemon zest
• 1/4 tsp. chopped orange zest
• 2 firm, ripe avocados
• Chervil sprigs

Directions

1. Preheat oven to 400 degrees. Trim and wash beets. Put them in a baking dish, add a splash of water, and cover tightly.

2. Roast the beets in the oven for about 45 minutes, until they are cooked through

3. . Allow to cool, uncovered.

4. Peel and cut beets into wedges. Place in a bowl, season generously with salt and pepper, and the red wine vinegar and 1 Tbsp. of olive oil, and toss gently.

5. Put the shallot in a bowl and add white wine vinegar, lemon juice, orange juice, and a pinch of salt. Let macerate for 15 minutes. Whisk in 3/4 cup olive oil and stir in the chopped chervil, lemon zest and orange zest. Taste for seasoning.

6. Cut the avocados in half lengthwise and remove pits. leaving the skin intact, cut the avocados lengthwise into 1/4 inch slices. Scoop out the slices with a large spoon and arrange the on a platter or individual dishes. Season with salt and pepper. Arrange the beets over the avocado slices and drizzle with the vinaigrette. Garnish with a few chervil sprigs.

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