Ingredients

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

Description

Roasted-Beet-and-Avocado Salad, Recipe

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