Ingredients

Cooked Beets ( 2-3 )

Large Avocado ( 1 )

Naval Orange  ( 1 )

Balsamic Vinegar of Modena PGI

Evoo

Handful mint leaves  ( 1 )

Sea salt

Freshly grated horseradish

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Method

• After cooking, organic beets are chopped into big chunks and set aside

• When an order is placed 11⁄2 cups of beets are tossed with 2 tablespoons of aged Balsamic Vinegar of Modena PGI and 3 tablespoons of extra virgin olive oil, seasoned with salt and pepper and placed in the center of the plate

• The beets are topped with 1⁄4 of a sliced avocado, 5-7 supremes of navel orange and a sprinkling of mint chiffonade

• At pick up the salad is showered with fresh-grated horseradish, then a ring of Balsamic Vinegar of Modena PGI and olive oil is drizzled around the salad to finish