Roasted Beet, Avocado and Pistachio Salad

Roasted Beet, Avocado and Pistachio Salad

3
LisaMB 0

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h servings 393 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

3

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 a...

This is a wonderful salad. You can vary the nuts and cheese and it's still delicious. I don't bring home leftovers of this one!

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 definite...