Roasted Beet, Avocado And Pistachio Salad

• 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

1. Preheat oven to 375 degrees F (190 degrees C).
2. 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.
3. Toss diced avocado with 2 tablespoons olive oil in a separate bowl; season with salt.
4. 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.

beets, extravirgin olive oil, balsamic vinegar, salt, avocado, extravirgin olive oil, nuts, dried cherries, parmesan cheese, extravirgin olive oil, balsamic vinegar

Taken from www.allrecipes.com/recipe/230871/roasted-beet-avocado-and-pistachio-salad/ (may not work)