Roasted Beet, Avocado, and Orange Salad (Vegan, Gluten-Free)

1. 1

   Preheat oven to 450 degrees F.

2. 2

   Wash beets and remove the greens (but save them for another recipe).

3. 3

   Pat dry and place beets on a sheet of foil and rub with vegetable oil.

4. 4

   Tightly close the foil packets and roast on a baking sheet for 4560 minutes, or until a fork easily slides into them.

5. 5

   Immediately run beets one by one under cool water while rubbing the peels off.

6. 6

   The water will make them feel cool enough to handle but be careful as they are still very hot.

7. 7

   Set them aside to cool.

8. 8

   Cut avocado, orange, and beets into small slices or large rounds, depending on your plating design.

9. 9

   Layer beets on plate first to keep them from staining the other ingredients.

10. 10

    Layer avocado and orange on top, then sprinkle with pistachios, tarragon, sea salt, and a healthy drizzle of olive oil.

11. 11

    Serve immediately at room temperature.

12. 12

    If preparing in advance, keep ingredients stored separately until right before serving.

* Per serving · 4 servings · Values may vary.