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Ingredients

• 4 medium beets, about 1/2 pound each scrubbed
• 2 tablespoon(s) extra-virgin olive oil, plus more for rubbing
• 1/2 cup(s) water
• Salt and freshly ground white pepper
• 1 cipollini onion, finely chopped or 1/3 cup finely chopped sweet Spanish or white onion
• 2 tablespoon(s) red wine vinegar
• 2 tablespoon(s) fresh lemon juice
• 1 teaspoon(s) Dijon mustard
• 1 teaspoon(s) honey
• 1/2 cup(s) grapeseed oil or other mild vegetable oil
• 2 Hass avocados, cut into 3/4-inch pieces

Description

Roasted-Beet-and-Avocado Salad - The Huffington Post

Kitchen Daily