1 avocado, sliced long.
6 baby roasted beets or 2 large beets
1 lemon juiced
1 cup fresh pea shoots, roughly chopped
2 Tbsp olive oil
1/2 tsp salt
1 tsp black pepper
*You may substitute lemon juice with balsamic or red wine vinegar.
Slice baby beets about 1/4 inch thick. Slice avocados to about the same thickness. Slice a few in half-keep a few long. Drizzle 1 Tbsp lemon juice on avocado. Set beets and avocado aside. Rough chop pea shoots. Set the sprouted (leafed) ends aside. Place the hard stalk ends in a small bowl. Add the olive oil, lemon juice or vinegar, salt and pepper to the stalk pea shoots bowl. Mix well. Place a few of the marinated stalks on serving plates. Arrange avocado and beet slices on top of stalks on plates. Rotate beet, avocado, beet, avocado. Add all the remaining pea shoots-stuff them into crevices on the plate to keep it tight and pretty. Drizzle the leftover oil-acid mixture over the salads.
Optional: Drizzle a bit more olive oil, lemon juice, or vinegar over beets.
Freshly ground black pepper is a nice salad topper.