Beet Salad with Orange Vinaigrette

I got the idea for this salad after we went to Stephan Pyles for our anniversary. I had the phenomenal beet salad with a blue cheese mousse and candied pecans. yum!

Serves 2

1 large or 2 small roasted beets (I roast mine wrapped in parchment and foil with evoo and salt and pepper)
soft lettuces, like butter lettuce, arugula, and mesclun mix
1 avocado
2 T olive oil
1/4 cup orange juice
1 t Dijon mustard
salt
pepper

Plate the lettuces. Slice the beets very thinly, or use a mandolin. Arrange on lettuce. Slice the avocado into sixths.


Mix the vinaigrette in a small jar, adding olive oil, orange juice, and mustard. Add salt and pepper to taste. Toss the avocado with a small amount of the vinaigrette to keep it from turning colors. Add to the salad.

I like the vinaigrette on a mixed vegetable salad or on warm asparagus as well.