The Sweet/Savory Crunchy/Smooth Salad

Ingredients

• 2
  
  white beets (or baby turnips)
  
• 1/2
  
  teaspoon dried thyme
  
• 1
  
  teaspoon plain olive oil (or enough to cover)
  
• 1
  
  seedless tangerine (like golden nugget or clementine)
  
• 4
  
  cups mixed baby lettuce, washed and dried.
  
• 1
  
  small avocado, peeled and diced.
  
• 2
  
  tablespoons toasted pinenuts
  
• 1
  
  tablespoon basil olive oil
  
• 1-1/2
  
  teaspoons aged balsamic vinegar
  
• 
  
  Sea salt and fresh ground pepper to taste
  

Directions

1. To roast the beets:
   Preheat the oven to 400 degrees. Trim the top and skinny bottom off of the beets. Peel, rinse, and dry. Slice the beets into circles about 1/2″ thick. Lightly coat the beets in plain olive oil. Spread the beets in a single layer on a nonstick baking sheet. Sprinkle with thyme, salt and pepper. Roast for about 20 minutes or until fork tender. Let cool. Cut each circle in half, and set aside for the salad. The beets can be roasted ahead.
2. To slice the tangerines:
   Slice the tangerine into circles. Start by slicing off the rind at the top and bottom of the tangerine, and discard the rind. Take the remaining tangerine and slice it into 3 circles, each about 1/2″ in thickness. Peel off and discard the rind around the perimeter of the circles. Divide each circle into triangular segments and set tangerine pieces aside for the salad.
3. In a salad serving bowl, put in the lettuce, roasted beets, segmented tangerines, avocado, and pinenuts. Drizzle salad with basil olive oil and aged balsamic vinegar. Lightly sprinkle with salt and pepper. Toss and serve immediately.