ROASTED-BEET AND AVOCADO SALAD WITH CITRUS VINAIGRETTE

ROASTED-BEET AND AVOCADO SALAD WITH CITRUS VINAIGRETTE image

Yield 10 servings

Number Of Ingredients 10

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4 large beets
2 tablespoons balsamic vinegar
2 teaspoons plus 7 tablespoons olive oil
6 tablespoons fresh orange juice
3 tablespoons fresh lime juice
1 shallot, chopped
3/4 teaspoon grated orange peel
15 ounces mixed greens
8 ounces queso fresco, crumbled
4 ripe avocados, halved, pitted, peeled, sliced

Steps:

Preheat oven to 400 degrees. Line rimmed baking sheet with foil. Using vegetable peeler, peel beets. Cut into 1/2-inch-thick wedges. Place beets on foil in single layer. Sprinkle with vinegar, 2 teaspoons oil, salt, and pepper. Cover tightly with another sheet of foil. Bake until juices form, about 20 minutes. Uncover and bake until juices evaporate and beets are tender, tossing occasionally, about 40 minutes. Cool. (Can be made 1 day ahead. Cover; chill.) Whisk orange juice, lime juice, shallot, and orange peel in medium bowl. Gradually whisk in 7 tablespoons oil. Season dressing with salt and pepper. Place greens and cheese in bowl. Toss with 1/2 cup dressing. Mound greens on platter. Surround with beets and avocados. Drizzle remaining dressing over beets and avocados. Sprinkle with salt and pepper.