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

Ingredients

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

View full recipe at SpringPad