Roasted beetroot, avocado and pistachio salad

    1 hour

    This salad is a lovely combination of colourful beetroot and creamy avocado. Add dried cherries and crunchy pistachios and you will have the perfect salad for an elegant dinner party or family supper.

    1 person made this

    Serves: 4 

    • 3 large beetroot
    • 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
    • 280g mixed salad leaves
    • 30g shelled pistachio nuts
    • 40g dried cherries
    • 20g grated Parmesan cheese
    • 1 tablespoon extra-virgin olive oil
    • 1 tablespoon balsamic vinegar

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat oven to 190 C / Gas 5.
    2. Cut stems off beetroot and place whole on a baking tray. Roast until fork tender, about 45 minutes. Allow to cool; peel and dice beetroot 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 leaves between serving plates. Top each serving with 1/4 of the beetroot and avocado. Sprinkle each serving with pistachios, dried cherries and grated Parmesan cheese. Drizzle with remaining 1 tablespoon olive oil and 1 tablespoon balsamic vinegar. Season with salt and ground black pepper to taste.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (1)


    Very tasty! Beautiful to serve too.  -  26 Jul 2017  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate