Roasted Beet, Avocado and Pistachio Salad Recipe

Roasted Beet, Avocado and Pistachio Salad Recipe

  • 3 large beets
  • extra-virgin olive oil
  • balsamic vinegar
  • salt and ground black pepper to taste
  • 1 avocado – peeled, pitted, and cut into bite-size pieces
  • 2 tablespoons extra-virgin olive oil
  • 1 (10 ounce) package mixed salad greens
  • 1/4 cup shelled pistachio nuts
  • 1/4 cup dried cherries
  • 1/4 cup shredded Parmesan cheese
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Cut stems off beets and place whole on a baking sheet. Roast until fork tender, about 45 minutes. Allow to cool; peel and dice beets into large bite-sized pieces. Toss with 1 tablespoon olive oil and 1 tablespoon balsamic vinegar in a bowl; season with salt and black pepper.
  3. Toss diced avocado with 2 tablespoons olive oil in a separate bowl; season with salt.
  4. To serve, divide salad greens between serving plates. Top each serving with 1/4 of the beets and avocado. Sprinkle each serving with shelled pistachios, dried cherries, and shredded Parmesan cheese. Drizzle with remaining 1 tablespoon olive oil and 1 tablespoon balsamic vinegar. Season with salt and ground black pepper to taste.
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