4 medium-sized beets (any color), green tops removed, beets scrubbed clean
1 just ripe avocado
1/2 red onion
4 ounces mixed green lettuces
2 Tbsp slivered almonds, chopped
1 Tbsp minced shallot
2 Tbsp rice vinegar (unseasoned)
1 Tbsp fresh lemon juice
1 Tbsp fresh orange juice
2 teaspoons lemon zest
1 teaspoon orange zest
A Pinch of salt
1/3 cup good quality light olive oil
1 Place beets in a medium saucepan and cover with an inch of water. Bring to a boil and reduce heat to maintain a low simmer for 30 to 40 minutes, depending on the size of the beets, until easily pierced with the tines of a fork.
When done, drain, peel off the outer thick skin, and let the beets cool to room temp.
2 Whisk together the citrus vinaigrette ingredients in a small bowl.
3 When the beets are cool and you are ready to serve, cut the beets in half and the halves into wedges.
4 Cut and peel the avocado, onion and orange, cut into chunks . Toss the salad greens with half of the citrus vinaigrette. Arrange the dressed greens on serving plates.
Arrange the beet, avocado, orange and onion on top of the salad greens. Sprinkle with slivered almonds. Drizzle remaining vinaigrette over the salads.