Roasted Beet, Orange and Avocado Salad with Ginger-Cassis Dressing

Ingredients

• 1 roasted beet, peeled and sliced 1/8" thick
  
• 1 ¹/₂ tablespoons extra virgin olive oil
  
• 1 ¹/₂ tablespoons crème de cassis
  
• 1 tablespoon finely diced red onion
  
• 1 tablespoon grated fresh or frozen ginger
  
• 2 teaspoons sherry wine vinegar
  
• 1 large navel orange, peeled and cut into segments, reserving membrane for juice
  
• ¹/₂ large avocado, halved, pitted, peeled and sliced 1/4” thick
  
• ¹/₄ cup thinly sliced red onion
  
• baby lettuces
  
• about 2 ounces crumbled goat cheese or queso fresco (optional)