Beet, Orange, and Avocado Salad

Name: Beet, Orange, and Avocado Salad
Yield: 6
Ingredients: For the salad; "3 beets - 780 g"; "1 fresh mint leaves, washed and torn into pieces - 260 g"; "2 oranges, peeled and segmented - 280 g"; "1 small ripe avocado - 250 g"; For the dressing; "1 tablespoon orange juice"; "2 tablespoons lemon juice"; "1 tablespoon white wine or Porto 15 ml"; "1 tablespoon heavy cream"; "1/3 cup olive oil - 70 ml"; Salt and black pepper to taste

1
For the salad
2
"3 beets - 780 g"
3
"1 fresh mint leaves, washed and torn into pieces - 260 g"
4
"2 oranges, peeled and segmented - 280 g"
5
"1 small ripe avocado - 250 g"
6
For the dressing
7
"1 tablespoon orange juice"
8
"2 tablespoons lemon juice"
9
"1 tablespoon white wine or Porto 15 ml"
10
"1 tablespoon heavy cream"
11
"1/3 cup olive oil - 70 ml"
12
Salt and black pepper to taste

Ingredients

1
For the salad
2
"3 beets - 780 g"
3
"1 fresh mint leaves, washed and torn into pieces - 260 g"
4
"2 oranges, peeled and segmented - 280 g"
5
"1 small ripe avocado - 250 g"
6
For the dressing
7
"1 tablespoon orange juice"
8
"2 tablespoons lemon juice"
9
"1 tablespoon white wine or Porto 15 ml"
10
"1 tablespoon heavy cream"
11
"1/3 cup olive oil - 70 ml"
12
Salt and black pepper to taste

Directions

1
Cook the beets until they are tender, but still resistant
2
Peel and cut into cubes. Reserve
3
Arrange all salad ingredients decoratively in a bowl
4
Prepare the dressing
5
Combine orange juice, lemon juice, white wine, and heavy cream in a small bowl
6
Whisk with a fork until well combined
7
Add olive oil slowly, whisking until everything is well mixed
8
Season to taste with salt and black pepper
9
Pour the dressing over the salad and mix at the table
10
The salad can be prepared about 4 hours in advance, without the avocado
11
The dressing can be prepared a day ahead and stored in the refrigerator in a sealed container
12
Serve cold
13
Yield: 6 servings