Roasted Beet, Avocado And Pistachio Salad Recipe

Name: Roasted Beet, Avocado And Pistachio Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

127

kcal

Calories

Fat

Protein

Fat Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 large beets, extra-virgin olive oil, balsamic vinegar, salt and ground black pepper to taste, and more.

Yes, Roasted Beet, Avocado And Pistachio Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Beet, Avocado And Pistachio Salad

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