At his award-winning Aziza restaurant in San Francisco, Moroccan-born chef Mourad Lahlou has featured beets on the menu since day one and has prepared them in countless ways. He thinks the musty, earthy quality of beets calls for something fluffy and creamy, and eventually he arrived at whipped avocado. You can make this salad with one kind of beet, but an assortment of colors (and their respective, quite distinctive flavors) is more fun. When you include red beets in the mix, cook them separately (as directed here) so they won't turn the other beets red.
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