Beet, potato, and avocado salad recipe

Ingredients

• 1 pound beets, peeled and cut into ¾-inch pieces
• 1 pound fingerling potatoes, halved
• ¼ cup olive oil
• 2 teaspoons crushed fennel seeds
• Kosher salt and black pepper
• 5 ounces greens (such as mâche; about 6 cups)
• 2 avocados, chopped
• ⅓ cup cornichons, halved
• 2 tablespoons lemon juice
• Brie and bread, for serving

1. Toss the beets and potatoes with 2 tablespoons of the oil, the fennel seeds, and ½ teaspoon salt. Roast on a baking sheet at 400°F, tossing once, until tender, 24 to 28 minutes; let cool.
2. Toss with the greens, avocados, cornichons, the remain-ing 2 tablespoons of oil, the lemon juice, and ½ teaspoon each salt and pepper. Serve with Brie and bread.