Beet and Raspberry Salad

Directions

1. 1
   Preheat the oven to 350.
2. 2
   Wrap the beets in foil and bake for 1 hour, or until tender.
3. 3
   Let cool slightly, then peel and halve or quarter.
4. 4
   Combine the olive oil and vinegar and season with salt and pepper.
5. 5
   Toss 2 tablespoons of the dressing with the beets.
6. 6
   Toss the mesclun, cilantro, dill and 2 tablespoons of the dressing.
7. 7
   Mound on plates and top with the raspberries, avocado and beets.
8. 8
   Drizzle with the remaining dressing and serve.