By Alice Waters
6 medium beets salt and pepper
1 tablespoon red wine vinegar extra virgin olive oil
1 large shallot, diced fine 2 tablespoons white wine vinegar
1 tablespoon lemon juice 1 tablespoon orange juice
Chervil or Parsley sprigs 1/4 teaspoon chopped lemon zest
1/4 teaspoon chopped orange zest 2 firm ripe avocados
Whisk in 3/4-cup oil and stir in the chopped chervil or parsley, lemon zest, and orange zest. Taste for seasoning.
Cut the avocados in half lengthwise and remove the pits. Leaving the skin intact, cut the avocados lengthwise into 1/4″ slices. Scoop out the slices with a large spoon and arrange them on a platter or individual dishes. Season with salt and pepper. Arrange the beets over the avocado slices and drizzle with the vinaigrette. Garnish with a few chervil sprigs.