Summertime Blues and Reds and Purples

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Fresh Beet and Raspberry Salad

Ingredients
5 small (about 10 ounces) red and golden beets—about 1/4 cup diced beets per serving
1/4 cup extra virgin olive oil, plus oil for roasting beets
Sea salt
2 tablespoons Champagne vinegar
3 ounces (about 5 cups) mesclun
1/4 ounce(1/2 cup) fresh dill, main stems removed
1/2 pint (1 cup) fresh raspberries, rinsed and drained
1 avocado, peeled, pitted, and sliced lengthwise
Freshly ground black pepper

Method
Preheat the oven to 350 degrees F.

Trim and scrub the beets to remove any dirt, then rinse them under cold running water. Pat dry with a paper towel and rub with a little olive oil. Wrap the beets in a large piece of foil and roast until the flesh is tender when poked with a fork, about 45 minutes to 1 hour. Let cool in the foil and then peel off their soft skin. Cut the beets into 1-inch cubes and season with a pinch of salt.

Whisk together the vinegar and olive oil and pour 2 tablespoons over the beets. Season them with a pinch of salt and toss. Marinate at room temperature for at least an hour or covered in the refrigerator for up to 3 days.

Put the mesclun, cilantro, and dill in a salad bowl and toss with the remaining dressing and a pinch of salt. Arrange the greens on individual serving plates. Scatter the beets and raspberries over the greens and garnish with the avocado slices. Sprinkle with a pinch of salt and freshly ground black pepper and serve immediately.