- 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
- Preheat oven to 375 degrees F (190 degrees C).
- 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.
- Toss diced avocado with 2 tablespoons olive oil in a separate bowl; season with salt.
- 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.
03/28/2018
recipepes.com
Roasted Beet, Avocado and Pistachio Salad, recipe
PT15M
PT1H
5
455 calories
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