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Roasted Beet, Avocado and Pistachio Salad

Roasted Beet, Avocado and Pistachio Salad

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
LisaMB

LisaMB

This salad is the perfect and healthy combination of tangy beets and creamy avocado. Add in the sweet cherries and crunchy pistachios and you will have the perfect salad for an elegant dinner party or a family supper.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 393 kcal
  • 20%
  • Fat:
  • 26.3 g
  • 40%
  • Carbs:
  • 34.1g
  • 11%
  • Protein:
  • 9.2 g
  • 18%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 384 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

  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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

M_Lensenmayer
0

M_Lensenmayer

6/16/2014

Loved this salad!! We followed all directions in recipe. Added the garlic infused oil to the beets and avacado and used an herbed salt. Best with fresh parm/reggiano grated cheese! Will definitely make this salad again! Paired well with Mean Woman's Pasta Sauce-check it out on this site!

xxbekka45xx
0

xxbekka45xx

2/3/2014

This was one of the BEST salads I have ever made! I made it for a dinner party and every single person had two servings. Absolutely will make again! My modifications: ~Used half field greens and half baby spinach ~Threw in a handful of walnuts because I had them around ~Roasted the beets drizzled in a garlic-infused olive oil. I used kosher salt and black pepper to season both beets and avocado-made a huge difference-don't forget this step! ~Used the same garlic-infused olive oil to drizzle on the avocados and also make the salad dressing. ~Threw in two cloves of garlic (pressed from my garlic presser) right into my salad dressing ~Used sliced almonds with dried cranberries instead of pistachios and dried cherries ~Skipped all cheese to save on calories-and is a great vegan friendly choice

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