INGREDIENTS
4
Beets, medium
1
Cipollini onion
2
Hass avocados, cut into 3/4-inch pieces
1 tsp
Dijon mustard
1 tsp
Honey
2 tbsp
Lemon juice, fresh
1
Salt and freshly ground white pepper
1/2 cup
Grapeseed oil or other mild vegetable oil
2 tbsp
Olive oil, extra-virgin
2 tbsp
Red wine vinegar
1/2 cup
Water