Roasted Beet, Avocado, and Orange Salad Vegan, Gluten-Free - red

Method

• Preheat oven to 450 degrees F.
• Wash beets and remove the greens (but save them for another recipe).
• Pat dry and place beets on a sheet of foil and rub with vegetable oil.
• Tightly close the foil packets and roast on a baking sheet for 4560 minutes, or until a fork easily slides into them.
• Immediately run beets one by one under cool water while rubbing the peels off.
• The water will make them feel cool enough to handle but be careful as they are still very hot.
• Set them aside to cool.
• Cut avocado, orange, and beets into small slices or large rounds, depending on your plating design.
• Layer beets on plate first to keep them from staining the other ingredients.
• Layer avocado and orange on top, then sprinkle with pistachios, tarragon, sea salt, and a healthy drizzle of olive oil.
• Serve immediately at room temperature.
• If preparing in advance, keep ingredients stored separately until right before serving.