Beet and Raspberry Salad

• HEALTHY
• VEGETARIAN

Ingredients

1. 5 small beets (2 ounces each)
2. 1/4 cup extra-virgin olive oil
3. 2 tablespoons white wine vinegar
4. Salt and freshly ground pepper
5. 3 ounces mesclun (6 cups)
6. 1/2 cup small cilantro sprigs
7. 1/2 cup small dill sprigs
8. 1 cup raspberries
9. 1 small Hass avocado—sliced lengthwise 1/4 inch thick

1. Preheat the oven to 350°. Wrap the beets in foil and bake for 1 hour, or until tender. Let cool slightly, then peel and halve or quarter.
2. Combine the olive oil and vinegar and season with salt and pepper. Toss 2 tablespoons of the dressing with the beets. Toss the mesclun, cilantro, dill and 2 tablespoons of the dressing. Mound on plates and top with the raspberries, avocado and beets. Drizzle with the remaining dressing and serve.