Avocado And Beet Salad Citrus Vinaigrette

1. 1

   Preheat oven to 400 degrees F. Trim and wash the beets and roast them, tightly covered, with the Tbs of olive oil and red wine vinegar. Usually about 1 hour.

2. 2

   Make a vinaigrette by mixing together the white wine vinegar, orange juice,lemon juice, the shallot, some chopped chervil, the and the zests, and whisking in the olive oil. Season with salt and pepper.

3. 3

   When the beets are cool enough to handle, peel them and slice into rounds or quarters. Toss them gently with the vinaigrette and arrange the beets on a plate with some butter lettuce or endive with the sliced avocado and drizzle with the vinaigrette. Garnish with a few chervil sprigs.

* Per serving · 4 servings · Values may vary.

No additional tips available.