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Roasted Beet, Avocado and Pistachio Salad

Reviewed: Feb. 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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