Salad of Blood Oranges, Beets and Avocado

4-6

15 minutes

1 hour, 15 minutes

Medium

Amount	Ingredients	ChefsBest Award Winners

1 (1-pound) bunch	golden or chioggia pink beets, trimmed
2 tablespoons	olive oil	Colavita
4	blood oranges, peeled, sliced into rounds
2	avocados, peeled and sliced thinly
1 head	red lettuce, torn into pieces, or a small bag of mixed greens
1/2 cup	shelled pistachios
1/4 cup	extra virgin olive oil	Colavita
1 1/2 tablespoon	red wine vinegar	Pompeian Olive Oil, Inc.
Scant 1/2 teaspoon	salt
A few grindings	black pepper

Steps

Preheat oven to 400ºF. Rub the beets with olive oil and wrap in foil. Bake in the oven until soft when pierced with a fork, about 1 hour. Remove and cool. When the beets are cool enough to handle, remove the skins and cut the beets into wedges.
Add the beets, orange slices, avocados, lettuce and pistachios to a large bowl. Drizzle over the olive oil and red wine vinegar and sprinkle with the salt and a few grindings of pepper. Toss gently coat all the ingredients lightly with dressing.
Mound the salad on serving plates and serve immediately.

Notes

Use pale-colored beets for this recipe as deep red beets turn everything dark red.

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