Beet, Citrus and Avocado Salad

This salad is inspired by a combination of two of the oldest and most beloved books in my cookbook collection - Six Seasons by Joshua McFadden and Gjelina by Travis Lett.

To me, this salad is a celebration of winter citrus in one if its best combinations. This salad is great on its own but can also be served on a bed of greens or even over whipped ricotta (!!). It works for lunch or dinner alongside slow roasted salmon or whipped ricotta with fried bread, room temp or cold and is more so a jumping off point for how these ingredients play together, less so a prescriptive recipe.

Ingredients

• 4 beets (Any kind! A mix of red and golden is nice)

• 3 oranges (Also any kind! I like cara cara or blood oranges but a navel orange will do the trick as well)

• 1 lemon

• 1 ripe avocado

• 1 tbsp sherry vinegar

• 1 tsp honey

• 1 pinch red pepper flakes or aleppo chili (optional)

• 1/4 c olive oil, plus more for drizzling

• Handful of chopped herbs like parsley and/or dill

• 1/2 cup hazlenuts or pistachios, toasted and chopped

• 1/2 block feta

1. Preheat oven to 425°F. Scrub beets clean but do not peel. Drizzle beets with olive oil, sprinkle with salt and wrap beets in aluminum foil (can put all 4 in together). Roast beets in foil packet for 45-60 mins, or until they can easily be pierced with a fork.

2. Meanwhile, make the citrus vinaigrette. Juice 1 orange and 1 lemon into a bowl. Whisk in sherry vinegar, honey, a pinch of salt and chili flakes if using. Slowly whisk in olive oil. Taste and adjust for more salt, vinegar or honey.

3. Peel and slice 2 remaining oranges into segments. I like to slice the peels off with a knife and then slice the fruit into supremes, but slicing into rounds works too.

4. When the beets are cooked, let them cool until cool enough to handle. Remove the skins either with your hands or using a peeler. Cut beets into segments.

5. Toss beets with 1/2 of the dressing to let it marinate. The beets will absorb the most flavor here when they are still warm!

6. To serve, arrange sliced beets and citrus pieces on a platter or shallow bowl. Slice avocado and layer on top. Pour on remaining vinaigrette. Finish topped with crumbled feta, nuts, herbs and a sprinkle of flaky salt.