Ingredients

-2 medium-sized beets

-1 large avocado or 2 small ones

-2 tablespoons shallot, finely chopped

-1/4 cup rice vinegar

-1/4 cup olive oil

-salt and pepper

-1 tablespoon mint or basil, finely chopped, and 1 in chiffonade for garnish (optional)

Preparation

In a bowl mix shallots, oil, vinegar and two tablespoons of herbs if using. Add salt and pepper to taste.

Boil beets until cooked. Peel skin off with potato peeler. Cut ends off and slice.

Cut avocado in half. Remove pit. Cut into thin slices.

Assemble by placing a beet slice first, then covering it with a layer of avocado, and placing another beet slice on top. You can do several layers. Drizzle vinagrette and garnish with herb chiffonade.