Serves 4

½ cup diced avocado
¼ cup coconut cream
5 Tbsp Perricone Farms’ lime juice
2 Tbsp Perricone Farms’ orange juice
1 Tbsp agave nectar
1 tsp Perricone Farms’ grapefruit juice
Salt to taste

3 medium red beets, roasted with olive oil
3 medium golden beets, roasted with olive oil
Greens of choice
¼ cup goat cheese

Preheat oven to 425°F. Wash beets well and trim both ends. Place red beets on foil, drizzle with oil and wrap up. Do the same for the golden beets. Place both foil packs of beets on a baking sheet and roast for 45 minutes or until a fork pricks through easily. Start checking for doneness after 25 minutes of roasting.

Carefully open foil packs and allow beets to cool. Once cooled, peel off the skin and slice beets into wedges.

Blend the dressing ingredients together in a processor.

To serve, place a mixture of beets on top of greens. Add goat cheese and dressing.
Use truffle oil in place of olive oil when roasting the beets. Also, toasted nuts are a nice addition to this tasty salad.