Roasted-Beet-And-Avocado Salad

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4 medium beets (about 1/2 pound each), scrubbed

2 tablespoons extra-virgin olive oil, plus more for rubbing

1/2 cup water

Salt and freshly ground white pepper

1 cipollini onion, finely chopped, or 1/3 cup finely chopped sweet Spanish or white onion

2 tablespoons red wine vinegar

2 tablespoons fresh lemon juice

1 teaspoon Dijon mustard

1 teaspoon honey

1/2 cup grapeseed oil or other mild vegetable oil

2 Hass avocados, cut into 3/4-inch pieces

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