Roasted Beet, Avocado and Pistachio Salad
Chocolate with mint and strawberry, selective focus

Roasted Beet, Avocado and Pistachio Salad

Enjoy lots of liver loving foods in this delicious simple to make salad  

Original recipe makes 4 servings  
• 3 large beets
• 1 avocado ­ peeled, pitted, and cut into bite­size pieces
• 2 tablespoons extra­virgin olive oil
• 1 (10 ounce) package mixed salad greens
• 1/4 cup shelled pistachio nuts
• 1/4 cup dried cherries
• 1/4 cup shredded Parmesan cheese
• 4 tablespoons extra­virgin olive oil
• 2 tablespoon balsamic vinegar salt and ground black pepper to taste

PREP 15 min, COOK 45 mins, READY IN 1 hr
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 bite­sized 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.

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