Combine beets and vinaigrette and let marinate at least half an hour, up to a full day.
Shortly before serving, divide the greens among four luncheon-size plates.
Drain beets and reserve dressing.
Arrange layers of beet, onion, apple, and avocado on the greens and drizzle with reserved dressing.
Sprinkle on the nuts and serve at once.
For the dressing:
Whisk everything together.
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