Roasted Beet, Avocado and Cucumber Salad with Yogurt and Herbs
INGREDIENTS
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1 pound small mixed beets, trimmed and scrubbed
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¼ cup plus 1 tablespoon extra-virgin olive oil
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Sea salt and freshly ground black pepper
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1 large English cucumber, peeled and thinly sliced
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1 large shallot, thinly sliced
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2 tablespoons freshly squeezed lemon juice
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2 tablespoons finely chopped chives
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1 avocado
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½ cup plain Greek yogurt
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¼ cup flat-leaf parsley leaves
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1 tablespoon tarragon leaves
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