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 ¼ 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.