Roasted Beet, Avocado and Pistachio Salad0 Reviews
- Prep: 15 min
- Cook: 45 min
- Ready In: 1 hr
“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.” - by LisaMB
Original recipe yields 4 servings
- 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.
Amount Per Serving (4 total)
- 393 cal
- 26.3 g
- 34.1 g
Based on a 2,000 calorie diet
Reviews (0)Rate This Recipe
Beet Salad with Goat Cheese
Roasted Beet and Kale Salad
Just swipe to see more like this.