Avocado Beet Salad with Citrus Vinaigrette

Ingredients

• 4 medium-sized beets, green tops removed, beets scrubbed clean
• 1 just ripe avocado
• 4 ounces mixed green lettuces
• 2 tablespoons pistachios, chopped
• 1 tablespoon minced shallot
• 2 tablespoons rice vinegar, unseasoned
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh orange juice
• 2 teaspoons lemon zest
• 1 teaspoon orange zest
• A Pinch of salt
• 1/3 cup good quality extra virgin olive oil

Directions

1. Cook the beets first. Put them in a medium saucepan and add enough water to cover them by an inch. Bring the water to a boil, then lower the heat so it stays at a gentle simmer for 30 to 40 minutes, depending on the beets’ size, until a fork slides in easily.
2. While the beets cook, whisk the citrus vinaigrette ingredients together in a small bowl.
3. Once the beets are tender, drain them and slip off the outside skins. Cut each beet in half, then slice the halves into wedges. If you are working with red beets, use a plastic cutting board, since they can leave stains on wood.
4. Put the beet wedges in a bowl and toss them with a tablespoon of the vinaigrette. Peel the avocado and cut it into wedges.
5. Toss the salad greens with a half of the citrus vinaigrette, then divide the dressed greens among serving plates.
6. Set the beet wedges and avocado wedges over the greens. Scatter the chopped pistachios on top, then spoon the remaining vinaigrette over the salads.