Golden Beet Salad with Avocado and Feta

Simple, bright and balanced, this salad goes perfectly with grilled fish or chicken. To cook the beets in the oven, wrap them in foil and bake at 400 ° C for 45-50 minutes.
Wrap the beets individually in microwave-safe parchment paper. Cook in the microwave on high power for 7 minutes or until tender, turning once after 3 minutes. When cool, peel and cut into 1/2-inch thick slices.Combine the zest, juice, black pepper, salt, and shallots in a small bowl, stirring with a whisk. Let stand for 10 minutes. Gradually add the butter, stirring constantly with a whisk. Place the arugula in a large bowl. Add 2 tablespoons of the juice mixture to the arugula; stir to coat. Add the beetroot to the remaining juice mixture; stir to coat. Place the arugula mixture on a platter; top with the beetroot, avocado, and feta mixture.