Avocado, Beet and Pixie Tangerine Salad
By Valentina

2 cups thinly sliced, Steamed and Peeled Baby Beets
1 large Avocado, peeled and thinly sliced
4 Ojai Pixie Tangerines, peeled and thinly sliced
About 1 tablespoon crumbled Roquefort cheese
1 Ojai Pixie, sliced in half


Arrange the three beet, avocado and tangerines beautifully between four appetizer plates.

Sprinkle each one with about ΒΌ of the cheese.

Squeeze the juice from the 2 Pixie halves over the arranged plates.

Serve chilled.

Click here to see more recipes by Valentina from Cooking on the Weekends.