- 1½ pounds peeled russet potatoes cut in large cubes (about 2 potatoes cut into 6-8 cubes each)
- 1 cup very thinly sliced red onion
- 1 ½ cups thinly sliced peeled jicama
- 1 ½ cups peeled thinly sliced yellow beets
- ½ cup champagne vinegar
- ½ cup cider vinegar
- 1 teaspoon dry oregano
- ½ teaspoon salt
- ¼ teaspoon white pepper
- 2 ounces goat cheese
- ¾ cup extra virgin olive oil, divided
- 1 cup sliced English cucumber striped with a peeler
- 1 large tomato cut into 16 pieces (halve on the horizon then cut each half into eight)
- 2 small avocados peeled, stone removed and each cut into quarters (8 pieces total)
- Salt and pepper to taste
- Baby greens to line each plate