Beet and Avocado Salad With Manchego Cheese
3 jumbo cage-free Eggs, boiled, peeled, and sliced
Red-leaf Lettuce, cleaned and whole leaves pulled off, do not tear up into pieces
1/4 cup Balsamic Vinegar
Bring water to a boil in a very large, deep heavy pot.
Remove the cooked beets from the water to cool.
Peel and remove both ends.
Place the lettuce on a platter for a base for the remaining ingredients.
Drizzle the vinaigrette over the salad.
Salt and pepper to desired preference.