Roasted beetroot, avocado and pistachio salad
(1)
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.
LisaMB
1 person made this
Ingredients
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
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.
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