Every time I eat beets, I think I’ve done something healthy. Despite rumored health benefits, I love beets and find new ways to eat them every season.

This salad is hard to beet. I roast the beets a day ahead, but be careful where you store them because they leave a stain worse than red wine.

I especially like this dish with Mexican food because I use lime, queso fresco and avocados.

Beet and Avocado Salad

4 large beets

2 tablespoons balsamic vinegar

2 teaspoons olive oil

2 tablespoons olive oil, for dressing

Juice of one orange

Zest of one orange

Juice of one lime

1 shallot, chopped

Bag of mixed greens

8 ounces queso fresco

4 ripe avocados, halved, pitted, peeled, sliced

Salt to taste

Pepper to taste

Preheat oven to 400° Fahrenheit.

Line rimmed baking sheet with foil. Using vegetable peeler, peel beets and cut into half-inch thick wedges. Place beets in single layer on foil. Sprinkle with vinegar, 2 teaspoons of oil, salt and pepper. Cover tightly with another sheet of foil. Bake until juices form, about 20 minutes.

Uncover and cook until juices evaporate, about 40 minutes. Cool. Recipe can be made one day ahead. Cover and chill.

Whisk orange juice, lime juice, shallot and orange zest in medium bowl. Gradually whisk in two tablespoons of oil. Season to taste with salt and pepper.

Place mixed greens in large bowl and toss with a half cup of dressing. Place in center of platter. Surround with beets and avocados.

Drizzle with remaining dressing and season to taste with salt and pepper.