Spray peppers with olive oil and roast in 375`F oven for 10 minutes on each side. Cool & roughly chop.

Make the dressing: Combine pasilla pepper, cilantro, onion, garlic, vinegar and oil in a food processor. Blend for about 1 minute. Add in yogurt and blend for 1 more minute until the dressing has a smooth consistency. Add salt and pepper and blend once more. Transfer dressing into an airtight container and refrigerate for 1 hour before use. note: dressing can be stored for up to 3 days.

Scrub beets under running water, remove ends & chop into quarters. Put into a large sauce pan, cover with water and bring to a boil. Reduce heat to medium and cook till tender ~ 40 minutes.

Remove beets, drain, and cool. Then gently remove skin. Chop into 1” chunks.

In a large serving bowl, place the cabbage on the bottom, followed by the beets and topped with the avocados. Drizzle the salad with the roasted pepper dressing and serve.