from Simply Recipes
- 4 medium beets (any color), green tops removed, scrubbed clean
- 1 ripe avocado
- 4 oz. mixed greens
- 2 Tbsp pistachios, chopped
- 1 Tbsp minced shallot
- 2 Tbsp rice wine 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
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.
Whisk together the citrus vinaigrette ingredients in a small bowl.
When the beets are cool and you are ready to serve, cut the beets in half and the halves into wedges. Cut and peel the avocado, cut the avocado into chunks.
Slice the avocado into wedges. Toss the salad greens with half of the citrus vinaigrette. Arrange the dressed greens on serving plates. Arrange the beet wedges and avocado wedges on top of the salad greens. Sprinkle with chopped pistachios. Drizzle remaining vinaigrette over the salads.