Avocado and Beet Salad with Citrus Vinaigrette

6 medium red or golden beets
Salt and pepper
1 Tbsp red wine vinegar
Extra virgin olive oil
1 large shallot, diced fine
2 Tbsp white wine vinegar
1 Tbsp lemon juice
1 Tbsp orange juice
Chervil sprigs
1/4 tsp chopped lemon zest
1/4 tsp chopped orange zest
2 firm ripe avocados

1. Preheat the oven to 400.
2. Trim and wash the beets. Put them in a baking dish, add a splash of water, and cover tightly.  Roast the beets in the oven for about 45 minutes until cooked through.
3. When the beets are cooked, allow them to cool uncovered.  Peel and cut them into wedges.  Place them in a bowl and season generously with salt and pepper.  Add the red wine vinegar and 1 Tbsp of olive oil.  Toss gently.
4. Place the shallot in a bowl and add the white wine vinegar, lemon juice, orange juice, and a pinch of salt.  Let macerate for 15 minutes.
5. Whisk in 3/4 cup oil and stir in the chopped chevril, lemon zest, and orange zest.  Taste for seasoning.
6. Cut the avocados in half lengthwise and remove the pits.  Leaving the skin intact, cut the avocados lengthwise into 1/4 inch slices.  Scoop out the slices with a large spoon and arrange them on a platter or individual dishes.  Season with salt and pepper.  Arrange the beets over the avocado slices and drizzle with the vinaigrette.  Garnish with a few chevril sprigs.

Source: Your Organic Kitchen