Golden Beet and Citrus Salad with Spiced Honey Vinaigrette

In a small saucepan over low heat add the honey, cinnamon sticks and whole cloves. Warm for about 10 minutes or until the honey is infused. Remove from heat and discard the cinnamon sticks and cloves. Add the honey to a blender, along with the white wine vinegar, salt and black pepper. Blend on high until it just comes together. With the blender set on low, slowly drizzle in the olive oil until completely incorporated. If you need more olive oil for thinning, add a little more until you reach the consistency you desire (be careful not to add too much as your vinaigrette will taste like only olive oil). Set aside.

Assemble your salad by evenly arranging the golden beet slices, blood orange slices, Cara Cara orange slices, naval orange slices and grapefruit slices on serving plates. Add the fennel and avocado on top and sprinkle salt and pepper to your desired amount. Drizzle with the vinaigrette and top with fresh dill. Eat immediately and enjoy!

Note: I prefer my beets in their raw state which is why I left them raw in this dish. If you are not a fan, cook them to your liking and add to the salad that way, or omit the beets all together.