Roasted Beet Salad with Orange and Avocado

Ingredients:
7-8 small beets, roughly 1.5 – 2 inches in diameter (*see note below)
4 tablespoons extra virgin olive oil
kosher salt
freshly ground black pepper
1 tablespoon + 1 teaspoon sherry vinegar
2 oranges + 1 tablespoon freshly squeezed orange juice
3 tablespoons hazelnuts, toasted and coarsely chopped
1 ripe, yet firm avocado, sliced lengthwise, then horizontally into 1/2-inch slices
arugula, spinach or your favorite greens for serving
olive oil, for drizzling

Directions:
Prepare beets (whichever way you prefer): Buy the beets already steamed - they are in a bag in the produce aisle at King Soopers just to the left of the greens that are in the plastic containers.

Steam the beets yourself.

Roast – cut anyway you like, toss with olive oil and S&P, bake 400 degrees for about 30 min, depending on how you cut.

Prepare Salad: Meanwhile, prepare the orange segments. Trim both ends of the oranges.  Using a sharp pairing knife and using the edges of the orange as your guide, remove the peel of the orange. Be sure to remove all of the white pith. Using the knife, carefully segment the orange by slicing between the membrane and the fruit.  Set the orange segments aside. Use the remaining orange core to squeeze out the orange juice.

Cut the peeled beets into quarters, and toss in a bowl with the remaining 2 tablespoons olive oil, sherry vinegar, and orange juice.

Spoon the beets on a large platter and drizzle on any remaining dressing. Add the avocado slices, and season with salt and pepper. Top with orange segments, hazelnuts, and a small handful of micro greens. Lightly drizzle with olive oil and serve immediately.