Boil a pot of water.

Add a splash of red wine vinegar and the beets.

Boil covered for 20 to 30 minutes, or until you can stick them with a fork and it comes out clean.

Meanwhile, put the licorice in the freezer to let it get rock hard.

When the beets are cooked, peel and chop them (while still warm) into bite-size pieces.

Whisk together the dressing ingredients.

Toss beets in the dressing mixture.

Fold in the orange, avocado, and basil.

Remove the licorice from the freezer and shave atop the salad as you would Parmesan cheese.