Avocado And Beet Salad With Citrus Vinaigrette - Recipes - The New York Times

Ingredients

  • 6 medium red or golden beets
  • Salt and freshly ground black pepper
  • 1 tablespoon red wine vinegar
  • 1 tablespoon, plus ¾ cup extra virgin olive oil
  • 1 large shallot, finely diced
  • 2 tablespoons white wine vinegar
  • 1 tablespoon lemon juice
  • + 5 more ingredients
    • 1 tablespoon orange juice
    • 1 tablespoon chopped chervil, plus sprigs for garnish
    • ¼ teaspoon lemon zest
    • ¼ teaspoon orange zest
    • 2 firm, ripe avocados

View full recipe at SpringPad

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