Avocado and Roasted Beet Salad

Directions

1. Preheat oven to 400. Rub each beet with a teaspoon of olive and salt well. Wrap in foil and roast one hour. When beets are done, chill, remove skin, and cut into half inch chunks.
2. Cut avocado into half inch chunks. Sprinkle salt on beets and avocado.
3. Whisk together mustard, thyme, balsamic vinegar, and olive oil, pour over salad, and toss well. Grind a generous amount of black pepper over each portion when serving.