Wood Fired Beet Salad With Avocado-Citrus Vinaigrette
[Vegan, Gluten-Free]

To Make the Dressing:

1. Place the first seven ingredients (lemon juice through maple syrup) in a small bowl.
2. Slowly drizzle in the olive oil to emulsify with a fork or whisk.
3. Add the avocado cubes, stir in.
4. Let it stand for 1 1/2 hours to let the flavors blend together before serving

To Make the Beets:

1. Steam your beets.
2. Fold over heavy aluminum foil; puncture it with holes to make a “grill tray” for the beets.
3. Smoking chips for a barbecue (found in hardware and specialty shops) are soaked in water and placed in a "V" metal smoking box, and tucked under the grates of the grill to smoke. If you don't have one, Simply make a packet out of layers of heavy foil, puncture it all over, and fill with soaked wood chips.
4. Peel the beets and slice them into wedges.
5. Brush them with a small amount of oil, dust them with a pinch of salt, and smoke them over the grates in a gas grill.
6. After 15 minutes, the beets will be infused with a lingering smokey flavor. Turn off the heat and let them rest, in the grill, for another 10 minutes.
7. Toss beets with the dressing.
8. Add a bit of your favorite baby lettuces and drizzle this with some vinaigrette.
9. Top the salad with edible flowers for a pretty garnish.