Here is a beet and avocado salad recipe that I have adapted. The colors may remind you of an early 1970's rumpus room, but you'll be blown away by the taste.
Beet and Avocado Salad
1 lb. Beets, peeled and cut into chunks
½ each Red onion, cut into chunks
1 bunch Thyme
2 TBS Olive Oil
¾ cup Pecans
2 TBS Balsamic, Fig or Any Other Sweet Vinegar
1 each Avocado, cut into chunks
4 cups Romaine Lettuce, cut into chunks
Preheat oven to 350°
Mix the beets, onions, thyme and olive oil together in an oven proof roasting pan. Season with salt and pepper. Roast in the oven until the beets are soft, approximately 45 minutes.
Place the pecans in an oven proof pan. When the beets are done roasting turn off the oven and put the pecans in the oven to toast in the residual heat for 10 minutes.
Prepare the salad by making a base of the romaine lettuce. Top with the pecans, then beets and then the avocado. Toss the vinegar on top and season with salt and pepper.