Avocado And Beet Salad Citrus Vinaigrette

• 6 medium red or golden beets
• salt and pepper
• 1 tablespoon red wine vinegar
• extra virgin olive oil
• 1 large shallot, diced fine
• 2 tablespoons white wine vinegar
• 1 tablespoon lemon juice
• 1 tablespoon orange juice
• Chervil sprigs
• 1/4 teaspoon chopped lemon zest
• 1/4 teaspoon chopped orange zest
• 2 firm ripe avocados

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. 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. 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.
4. Makes 6 servings.

red, salt, red wine vinegar, extra virgin olive oil, shallot, white wine vinegar, lemon juice, orange juice, chervil, lemon zest, orange zest, firm ripe avocados

Taken from www.epicurious.com/recipes/member/views/avocado-and-beet-salad-citrus-vinaigrette-1233766 (may not work)