This creamy and tangy salad marries perfectly the earthiness of beets, the bite of tomatoes, and the lusciousness of avocado. It makes for a satisfying and delicious lunch on its own, or in wrap with a bit of rice and salsa. I suggest using leftover-tomato vinaigrette, which alone is worth its own post. This brilliant vinaigrette by Dorie Greenspan really is more of a recommendation for pairing old, wilted tomatoes with any ingredients you have in your fridge or pantry - herbs, olives, honey. It will also keep well in the fridge for a week, and pair beautifully with other hearty salads.