Sal­ad of Roast­ed Beets, Buf­fa­lo Moz­zarel­la, Her­itage Toma­toes and Avocado

Sal­ad of Roast­ed Beets, Buf­fa­lo Moz­zarel­la, Her­itage Toma­toes and Avocado

(serves 4)

4 small beets, roast­ed, peeled and cut into wedges

1 ball buf­fa­lo moz­zarel­la, pulled apart by hand

hand­ful heritage/heirloom toma­toes, halved

1 large avo­ca­do, cut in slices and cov­ered with lemon juice

juice of 1/2 lemon

1 tbsp real­ly good extra vir­gin olive oil

sea salt and pepper

Sim­ply arrange all the veg­eta­bles on a pret­ty plat­ter and driz­zle with lemon juice and oil.  Sea­son to taste.