Roasted Beet, Avocado and Pistachio Salad recipe
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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 ¼ cup shelled pistachio nuts ¼ cup dried cherries ¼ cup shredded Parmesan cheese extra-virgin olive oil balsamic vinegar
Nutrition Info
- 392.7 caloriescarbohydrate: 34.1 gcholesterol: 3.6 mgfat: 26.3 gfiber: 11.6 gprotein: 9.2 gsaturatedFat: 4.3 gservingSize: -sodium: 287.1 mgsugar: 19.4 gtransFat: : -unsaturatedFat: : -
Directions Roasted Beet, Avocado and Pistachio Salad
Directions
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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.