This has to be one of the most colorful, beautiful and vibrant salads that is loaded with nutrition and fights inflammation. I had marinated beets for the first time several years ago and never forgot just how wonderful they were with avocado. Don’t forget- if you want to use different colors of beets roast and dress them separately so their color doesn’t bleed into the others.
Clean and trim the greens to 1/2 inch from the beets and save greens for another meal.
Place beets in a baking dish with water half way covering beets usually an inch or so deep.
Cover tightly and bake 350º 1 hour or until tender when pierced with a paring knife.
Uncover, cool and cut the tops and bottoms off then peel. The skins should slip off easily.
Dice the beets and sprinkle with the vinegar and the salt while beets are warm and let stand a few minutes to allow beets to absorb the flavors.
Taste and adjust with more vinegar or salt. Toss with extra virgin olive oil.
Place beets on field greens then layer a few slices of avocado on top.
Scatter some of the blueberry chutney over each serving.
Drizzle olive oil and lemon juice over all and serve.
For blueberry chutney: Place a sauté pan over medium heat then add oil and shallot cooking until softened, but not browned about 4 minutes. Add ginger and garlic and cook until fragrant, about 30 seconds. Gently toss in blueberries, vinegar, maple syrup and salt and bring to a boil. Reduce heat and simmer until thickened, about 20 minutes. Let cool to room temperature, pour into an airtight container and store in refrigerator for up to 2 weeks.