Roasted-Beet And Avacodo Salad With Citrus Vinaigrette

• 4 large beets
• 2 tablespoons balsamic vinegar
• 2 teaspoons plus 7 tablespoons olive oil
• 6 tablespoons fresh orange juice
• 3 tablespoons fresh lime juice
• 1 shallot, chopped
• 3/4 teaspoon grated orange peel
• 13 ounces mixed greens
• 8 ounces queso fresco, cumbled
• 4 ripe avocados, halved, pitted, peeled sliced

1. Preheat oven to 400 F. Line rimmed baking sheet with foil. Using vegetable peeler, peel beets. Cut into 1/2" thick wedges. Place beets on foil in single layer. Sprinkle with vinegar, 2 teaspoons oil, salt, and pepper. Cover tightly with another sheet of foil. Bake until juices form, about 20 minutes. Uncover and bake until juices evaporate and beets are tender, tossing occasionally, about 40 minutes. Cool. (Can be made one day ahead. Cover, chill.)
2. Whisk orange juice, lime juice, shallot and orange peel in medium bowl. Gradually whisk in 7 tablespoons oil. Season dressing with salt and pepper.
3. Place greens and cheese in bowl. Toss with 1/2 cup dressing. Mound greens on platter. Surround with beets and avocados. Drizzle remaining dressing over beets and avocados. Sprinkle with salt and pepper.

beets, balsamic vinegar, olive oil, orange juice, lime juice, shallot, mixed greens, queso fresco, avocados

Taken from www.epicurious.com/recipes/member/views/roasted-beet-and-avacodo-salad-with-citrus-vinaigrette-1274853 (may not work)