So colorful and crunchy
Trim and scrub the beets to remove any dirt, then rinse them under cold running water.
Pat dry with a paper towel and rub with a little olive oil.
Wrap the beets in a large piece of foil and roast until the flesh is tender when poked with a fork, about 45 minutes to 1 hour.
Let cool in the foil and then peel off their soft skin.
Cut the beets into 1-inch cubes and season with a pinch of salt.
Whisk together the vinegar and olive oil and pour 2 tablespoons over the beets.
Season them with a pinch of salt and toss.
Marinate at room tempeature for at least an hour at room temperature or covered in the refrigerator for up to 3 days.
Put the mesclun, cilantro, and dill in a salad bowl and toss with the remaining dressing and a pinch of salt.
Arrange the greens on individual serving plates.
Scatter the beets and raspberries over the greens and garnish with the avocado slides.
Sprinkle with a pinch of salt and freshly ground pepper and serve immediately.