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Preheat oven to 350°. Place beets in small roasting pan, add 1″ of water and cover tightly with foil. Roast until just tender.
Meanwhile, cut tops off fennel, cut in half lengthwise, cut out core and cut into paper thin slivers. Place in a small bowl, squeeze half of Meyer lemon over, drizzle with 1-2 Tbsp olive oil and sprinkle with sea salt. Set aside.
Cut mozzarella into thin slices and set aside.
Halve and pit avocado. Cut into slices, place in a bowl and squeeze the other half of the lemon over.
When beets are done and cool enough to handle, slip skins off and cut into wedges.
On a serving tray, make alternating layers of beet, avocado, fennel, and mozzarella. Drizzle with balsamic vinegar, sprinkle with salt and freshly ground pepper and scatter chervil sprigs on top.
Tags: avocado, beet, dinner, easy, farmhousedelivery, fennel, healthyish, mozzarella, salad, side, veg, vegetarian
https://recipes.farmhousedelivery.com/beet-avocado-salad-with-fresh-mozzarella-and-fennel/