Roasted Beet, Avocado, and Orange Salad (Vegan, Gluten-Free)

Preheat oven to 450ºF.

Wash beets and remove the greens (but save them for another recipe). Pat dry and place beets on a sheet of foil and rub with vegetable oil. Tightly close the foil packets and roast on a baking sheet for 45–60 minutes, or until a fork easily slides into them.

Immediately run beets one by one under cool water while rubbing the peels off. The water will make them feel cool enough to handle but be careful as they are still very hot. Set them aside to cool.

Cut avocado, orange, and beets into small slices or large rounds, depending on your plating design. Layer beets on plate first to keep them from staining the other ingredients. Layer avocado and orange on top, then sprinkle with pistachios, tarragon, sea salt, and a healthy drizzle of olive oil.

Serve immediately at room temperature. If preparing in advance, keep ingredients stored separately until right before serving.