Roasted Beet, Avocado and Pistachio Salad

Name: Roasted Beet, Avocado and Pistachio Salad
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 1 avocado - peeled, pitted, and cut into bite-size pieces; 1 Tbsp balsamic vinegar; 3 larges beets; 59 milliliters dried cherries; 4 servings salt and ground black pepper to taste; 283 grams package mixed salad greens; 1 Tbsp extra-virgin olive oil; 59 milliliters shredded Parmesan cheese; 59 milliliters shelled pistachio nuts

Need a gluten free and primal side dish? Roasted Beet, Avocado and Pistachio Salad could be an excellent recipe to try. This recipe serves 4. This recipe covers 13% of your daily requirements of vitamins and minerals. One serving contains 245 calories, 7g of protein, and 16g of fat. From preparation to the plate, this recipe takes around 1 hour. Head to the store and pick up olive oil, pistachio nuts, beets, and a few other things to make it today.

Instructions

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

Equipment you will use

Oven

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.

Ingredients you will need

Salt And Pepper