Avocado And Beet Salad With Citrus Vinaigrette

• 6 medium red or golden beets
• Salt and freshly ground black pepper
• 1 tablespoon red wine vinegar
• 1 tablespoon, plus 3/4 cup extra virgin olive oil
• 1 large shallot, finely diced
• 2 tablespoons white wine vinegar
• 1 tablespoon lemon juice
• 1 tablespoon orange juice
• 1 tablespoon chopped chervil, plus sprigs for garnish
• 1/4 teaspoon lemon zest
• 1/4 teaspoon orange zest
• 2 firm, ripe avocados

1. Preheat oven to 400 degrees.
2. Trim and wash beets, and put them in a baking dish.
3. Add a splash of water, and cover tightly.
4. Roast 45 to 60 minutes, until tender.
5. Let beets cool, then peel and cut into wedges.
6. Place in bowl, and season with salt and pepper; add red wine vinegar and 1 tablespoon olive oil, and toss gently.
7. Combine shallots with white wine vinegar, lemon and orange juices and pinch of salt.
8. Macerate 15 minutes.
9. Whisk in 3/4 cup olive oil, and stir in chervil and zest.
10. Adjust seasonings.
11. Cut avocados in half lengthwise, and remove pits.
12. Leaving skin intact, cut avocados lengthwise into 1/4-inch-thick slices.
13. Scoop out slices with a large spoon, and arrange on a platter or individual dishes.
14. Season with salt and pepper.
15. Arrange beets on top, and drizzle with shallot mixture.
16. Garnish with chervil sprigs.

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

Taken from cooking.nytimes.com/recipes/11008 (may not work)