- 4 small Roasty Toasty Beets (page 178)
- 1 large navel orange, peeled, with each segment
- 2 tbsp chopped roasted filberts (hazelnuts)
- ¼ tsp ground allspice
- 1 tbsp freshly squeezed orange juice
- 2 tbsp extra virgin olive oil
- 1 large avocado, cut into 8 slices
- In a medium bowl, combine beets, oranges, and filberts. In a small bowl, mix allspice, orange juice, and olive oil.
- Top salad with avocado slices and drizzle with dressing.
