- 6 medium red or golden beets
- Salt and pepper
- 1 tablespoon red wine vinegar
- Extra virgin olive oil
- 1 large shallot, diced fine
- 2 tablespoons white wine vinegar
- 1 tablespoon lemon juice
- 1 tablespoon orange juice
- 1 tablespoon chopped chervil
- ¼ teaspoon chopped lemon zest
- ¼ teaspoon chopped orange zest
- 2 firm, ripe avocados
- Chervil sprigs
- Preheat the oven to 400°F.
- 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 they are cooked through.
- When the beets are cooked, allow them to cool uncovered. Peel and cut them into wedges. Put them in a bowl, season generously with salt and pepper, add the red wine vinegar and 1 tablespoon of olive oil, and toss gently.
- Put 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. Whisk in ¾ cup olive oil and stir in the chopped chervil, lemon zest, and orange zest. Taste for seasoning.
- Cut the avocados in half lengthwise and remove the pits. Leaving the skin intact, cut the avocados lengthwise into ¼-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 chervil sprigs.
- Variation: Blood orange, grapefruit, Meyer lemon, and kumquat go well with the roasted beets and citrus dressing—with or without the avocados—as do watercress and Belgian endive.