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.