Roasted Beet, Avocado and Pistachio Salad

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 large beets
• 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
• 1 (10 ounce) package mixed salad greens
• 1/4 cup shelled pistachio nuts
• 1/4 cup dried cherries
• 1/4 cup shredded Parmesan cheese
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon balsamic vinegar

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 400°F (200°C). Lightly oil a baking sheet with a little of the extra-virgin olive oil. Scrub the beets, trim the ends, and place them on the sheet.

2. Rub the beets with 2 tablespoons extra-virgin olive oil, salt and black pepper. Roast for about 45 minutes, until a knife slides easily into the center.

3. Let the beets cool until they can be handled. Rub off the skins, cut them into bite-size pieces, and toss with a splash of balsamic vinegar while still slightly warm.

4. In a small bowl, whisk 1 tablespoon extra-virgin olive oil with 1 tablespoon balsamic vinegar, a pinch of salt and pepper to make the dressing.

5. Toast the pistachios in a dry skillet over medium heat for about 3 minutes, stirring often, until fragrant. Let them cool and chop roughly.

6. Divide the mixed salad greens among four plates. Top each with roasted beets, avocado pieces, dried cherries, pistachios and shredded Parmesan.

7. Drizzle the dressing over each salad just before serving and season with a little more salt and pepper to taste.