Roasted Beet, Avocado and Pistachio Salad

Name: Roasted Beet, Avocado and Pistachio Salad
Cook time: 45 min
Yield: 4 servings
Cuisine: United Kingdom
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

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.

INGRIDIENT

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

DIRECTION

Step: 1

Preheat oven to 375 degrees F (190 degrees C).

Step: 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.

Step: 3

Toss diced avocado with 2 tablespoons olive oil in a separate bowl; season with salt.

Step: 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.

NUTRITION FACT

Per Serving: 393 calories; protein 9.2g; carbohydrates 34.1g; fat 26.3g; cholesterol 3.6mg; sodium 287.1mg.

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