Roasted Beet, Orange And Avocado Salad With Ginger-Cassis Dressing

• 1 roasted beet, peeled and sliced 1/8" thick
• 1 1/2 tablespoons extra virgin olive oil
• 1 1/2 tablespoons creme de cassis
• 1 tablespoon finely diced red onion
• 1 tablespoon grated fresh or frozen ginger
• 2 teaspoons sherry wine vinegar
• 1 large navel orange, peeled and cut into segments, reserving membrane for juice
• 1/2 large avocado, halved, pitted, peeled and sliced 1/4" thick
• 1/4 cup thinly sliced red onion
• baby lettuces
• about 2 ounces crumbled goat cheese or queso fresco (optional)

1. In a small bowl or measuring cup, mix together the olive oil, creme de cassis, diced onion, ginger, vinegar and juice squeezed from orange membrane. Discard membrane.
2. Arrange baby greens on platter. Then layer with beet slices, orange segments, avocado slices and red onion slices. Add crumbled cheese, if desired. Drizzle with dressing and add a touch of salt and pepper.
3. Enjoy!

extra virgin olive oil, crueme de cassis, red onion, ginger, sherry wine vinegar, orange, avocado, red onion, baby lettuces, goat cheese

Taken from food52.com/recipes/3356-roasted-beet-orange-and-avocado-salad-with-ginger-cassis-dressing (may not work)