Beet, Orange and Avocado Salad

By jjadin

Ingredients

• 3 tbsp EVOO
• 1 tbsp sherry vinegar
• 1 large shallot, finely minced
• 1 large clove garlic, finely minced
• 3 red beets, 3/4lb total
• 2 naval or blood oranges
• 1 ripe avocado
• chopped cilantro

Preparation

Step 1

Whisk together the EVOO, vinegar, shallot, garlic, salt, and pepper to make a vinaigrette.

Preheat the oven the 400F. Remove the beet tops and put beets in baking dish, and add water to a depth of 1/4 inch. Cover and bake until easily pierced, about 50 minutes. When cool, peel and slice into thin wedges. Place and bowl and toss in vinaigrette to coat.

Cut a slice off orange so it will stand upright. Peel and pith and slice into segments. Add vinaigrette to oranges and toss gently. Peel and slice avocado and toss with remaining vinaigrette.

Arrange on platter in rows (not like picture) and serve.