1 1/2 lbs. sm. beets, tops removed
1 sm. garlic clove, minced
1 tsp. Dijon style mustard
2 tbsp. chopped fresh taragon
1 tbsp. raspberry or red wine vinegar
1/2 tsp. salt
1/4 tsp. ground pepper
1/3 c. olive oil
4 c. lettuce such as Boston, red
Leaf and/or endive torn into bite sized pieces
1 avocado, peeled and thinly sliced

In a saucepan, cover beets by 1 inch with water and bring to a boil over high heat. Reduce heat to low and boil until tender, about 20 to 30 minutes. Meanwhile, in small bowl, combine the garlic, mustard, tarragon, vinegar, salt, and pepper. Whish in olive oil. Drain beets, peel and trim. Slice beets lengthwise and then cut them into 1/4 inch thick julienne strips. Divide the lettuce among 4 salad plate. Arrange beet and avocado slices over lettuce. Just before serving, drizzle the dressing over the salads.