Upscale compost salad makes a nice dinner

For dinner tonight, I decided to continue on with the citrus theme of today, though pomelo and blood oranges replaced the lemons of earlier fixation. As I totally grooved on the shaved fennel a few days back, I wanted that to show itself again, and anyway, fennel is nice with both beets and oranges. Et voila! Roasted beets, thinly sliced citrus, fennel, avocado, aged goat cheese, and a sherry vinegar-orange-dill vinaigrette. It was light yet satisfying, especially as I paired it with some of those never-ending biscuits toasted all nice and warm. This required a bit more work and thought than my general compost salads, but the underlying rationale was much the same.

T home in less than an hour!!