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
3 large beetroot
extra-virgin olive oil
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
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Method Prep:15min › Cook:45min › Ready in:1hr
Preheat oven to 190 C / Gas 5.
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.
Toss diced avocado with 2 tablespoons olive oil in a separate bowl; season with salt.
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.