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1
Preheat the oven to 400F.
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2
Trim and wash the beets.
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3
Put them in a baking dish, add a splash of water, and cover tightly.
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4
Roast the beets in the oven for about 45 minutes, until they are cooked through.
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5
When the beets are cooked, allow them to cool uncovered.
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6
Peel and cut them into wedges.
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7
Put them in a bowl, season generously with salt and pepper, add the red wine vinegar and 1 tablespoon of olive oil, and toss gently.
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8
Put the shallot in a bowl and add the white wine vinegar, lemon juice, orange juice, and a pinch of salt.
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9
Let macerate for 15 minutes.
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10
Whisk in 3/4 cup olive oil and stir in the chopped chervil, lemon zest, and orange zest.
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11
Taste for seasoning.
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12
Cut the avocados in half lengthwise and remove the pits.
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13
Leaving the skin intact, cut the avocados lengthwise into 1/4-inch slices.
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14
Scoop out the slices with a large spoon and arrange them on a platter or individual dishes.
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15
Season with salt and pepper.
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16
Arrange the beets over the avocado slices and drizzle with the vinaigrette.
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17
Garnish with a few chervil sprigs.
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18
Variation: Blood orange, grapefruit, Meyer lemon, and kumquat go well with the roasted beets and citrus dressingwith or without the avocadosas do watercress and Belgian endive.
