Roasted Beet, Avocado and Pistachio Salad

Ingredients

• 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

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

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.

Toss diced avocado with 2 tablespoons olive oil in a separate bowl; season with salt.

To serve, divide salad greens between serving plates. Top each serving with 1/4 of the beets and avocado. Sprinkle each serving with shelled pistachios, dried cherries, and shredded Parmesan cheese. Drizzle with remaining 1 tablespoon olive oil and 1 tablespoon balsamic vinegar. Season with salt and ground black pepper to taste.