4 small beets
4 fingerling potatoes, optional
1/4 cup red onion, thinly sliced
1 lemon, juiced
2 tablespoons truffle-infused olive oil
3 cups mixed salad greens
Preheat the oven to 375 F. Place the beets and potatoes into a roasting pan. Roast for 40 minutes or until tender. Allow to cool.
Remove the skin from the beets and slice into 1/4 inch thick slices. Slice the potatoes and avocado into 1/4 inch slices. Combine the vegetables in a large bowl. Wash the salad greens, dry well and place in a large bowl.
Add the lemon juice, oil, salt and pepper to a bowl. Whisk to combine.
Divide the dressing between the bowl with the greens and the bowl with the vegetables. Toss to coat. Plate the salad greens and top with the vegetables.