Instructions

• Prepare the beets and then boil them until tender. Once you let them cool,
  peel the beets under cold water. Slice each beet in half and then into
  wedges. Set the beets aside.

• Peel the clementines and segment them into pieces. Set the clementines
  aside.

• Cut the avocados in half and then using a spatula, remove them from the
  skin. Slice them lengthwise into 1/4 inch slices. Set the avocados aside.

• Preheat the barbeque. Toss the shrimp in 2 tbsp of olive oil, salt, and
  cracked pepper. Grill 3 minutes per side. Set aside to cool.

• Whisk together the remaining olive oil, vinegar, and a generous amount of
  cracked pepper. In a large mixing bowl, combine the arugula and basil.
  Toss with a small amount of the dressing and arrange in a serving bowl.
  Next, in the same mixing bowl, toss the yellow beets first with a little more
  of the dressing and a pinch of sea salt. Spread atop arugula. Repeat with
  the red beets. Arrange the avocado slices on top. Add the cooled shrimp
  and top with the goat cheese. Add more cracked pepper on top to taste
  and enjoy with LangeTwins River Ranch Aglianico Rosé!