Roasted Beet Avocado And Pistachio Salad Recipes

ROASTED BEET SALAD WITH ARUGULA, PISTACHIOS AND SHAVED PECORINO

Roasted Beet Salad with Arugula, Pistachios and Shaved Pecorino image

Provided by Anne Burrell

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

4 large beets, red, golden, or Chioggia or any combination
8 to 10 baby beets- any color or combo
2 cups baby arugula
2 to 3 tablespoons balsamic vinegar
2 to 3 tablespoons high quality extra-virgin olive oil
Salt
1/4 cup pistachios, toasted and chopped
1/4 cup shaved pecorino, aged pecorino Toscano or pecorino Romano

Steps:

Preheat the oven to 375 degrees F.
Place all the large beets on a sheet tray and bake for 40 to 45 minutes or until a fork slides in and out of the beets easily. Add the baby beets to the tray for the last 20 minutes of cooking time. When the beets have cooled, peel them. Slice the large beets into 1/2-inch thick slices. Cut the baby beets in half.
Place the arugula in a bowl and drizzle in about half of the vinegar and olive oil and season generously with salt. Toss the salad gently to incorporate all of the ingredients. TASTE IT! It should taste very flavorful but not soggy. Arrange the arugula on 4 individual salad plates. Toss all of the beets together in the salad bowl and add the remaining oil, vinegar and salt, and toss. Arrange the dressed beets on the arugula and top with the pistachios and shaved pecorino.
Voila!

ROASTED BEET, AVOCADO AND PISTACHIO SALAD

Roasted Beet, Avocado and Pistachio Salad image

This salad is the perfect and healthy combination of tangy beets and creamy avocado. Add in the sweet cherries and crunchy pistachios and you will have the perfect salad for an elegant dinner party or a family supper.

Provided by LisaMB

Categories Mixed Greens Salad

Time 1h

Yield 4

Number Of Ingredients 12

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
¼ cup shelled pistachio nuts
¼ cup dried cherries
¼ cup shredded Parmesan cheese
extra-virgin olive oil
balsamic vinegar

Steps:

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.

Nutrition Facts : Calories 392.7 calories, Carbohydrate 34.1 g, Cholesterol 3.6 mg, Fat 26.3 g, Fiber 11.6 g, Protein 9.2 g, SaturatedFat 4.3 g, Sodium 287.1 mg, Sugar 19.4 g

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