Beet salad

INGREDIENTS

4 beets, roasted, peeled and cut into thin slices or wedges
4 cups arugula
2 oranges, peeled and cut into segments
1 avocado, diced (optional)
2 tbsp fresh cilantro, chopped
⅓ cup pecans, roughly chopped (optional)

Dressing:
¼ cup extra-virgin olive oil
1 tbsp fresh orange juice (from about 1 segment)
1 tbsp red wine vinegar
1 tsp balsamic vinegar
Sea salt and freshly ground black pepper to taste

 PREPARATION
In a small bowl whisk together ingredients for the dressing, taste and add more fresh orange juice if desired.
Toss arugula with 3 tablespoon of the dressing and place in individual salad bowls or onto plates. Mix the remainder of the dressing with the beets.
Arrange the beets, orange segments, and avocado (if using) on top of the arugula.
Sprinkle with cilantro and pecans (if using) and serve.