Roasted Beet and Hass Avocado Salad

Roasted Beet and Hass Avocado Salad with Orange Dressing HASS AVOCADO
4 medium red beets
Juice and finely grated peel of 2 oranges
4 teaspoons white balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 large ripe Hass avocados, pitted, peeled and cut in quarters
1/2 cup seasoned rice vinegar
8 lettuce leaves

1. Preheat oven to 350°F.
2. Wash beets and trim off stems. Place in a small roasting pan and add 1/4 cup water. Cover pan with foil and roast beets in the oven for 50 minutes, or until a fork goes in easily with a little resistance.
3. Remove beets from the oven and let cool. Peel and cut into 1/4-inch chunks; set aside.
4. In a small bowl, prepare salad dressing by combining 1/2 cup orange juice,
1 teaspoon grated orange peel, vinegar, salt and pepper. Whisk to blend.
5. Dip avocado quarters in rice vinegar.
6. To serve, place a lettuce leaf on each plate. Arrange an avocado quarter on each lettuce leaf. Spoon 1/4 of the chopped beets over each avocado. Drizzle dressing over all. Garnish with orange zest.
Makes 8 servings.