Moroccan Beet and Avocado Salad

This ... is super yum!

Ingredients:
1/3 cup extra-virgin olive oil
1/4 cup balsamic vinegar
1 tablespoon agave nectar (or dark honey if not vegan)
1 tablespoon dijon mustard
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
salt to taste
4 medium-sized beets
1 avocado

Directions:
Roast the beets until they're tender and then peel when they've cooled. Cut beets and avocado into 1 inch chunks. Mix the rest of the ingredients in a separate bowl and pour over the avocados and beets. Enjoy!

To Roast Beets:
Seal each beet, separately, in aluminum foil (stems removed). Roast in 400F oven for about 45 minutes to one hour or until a knife slides through easily. Remove beets from oven and open foil. Let them cool until you can handle them. Remove skin by rubbing beets with a paper towel. Skin should come off easily if beets are roasted well. (You might want to wear gloves to do this or else your hands will be stained red.)