Roasted Beet, Avocado and Pistachio Salad

Ingredients

• 1  avocado pitted peeled cut into bite-size pieces
• 1 tablespoon balsamic vinegar 
• 3 large beets 
• 0.3 cup cherries dried
• 4 servings salt and ground pepper black to taste
• 10 ounce salad greens mixed
• 1 tablespoon olive oil extra-virgin
• 0.3 cup parmesan cheese shredded
• 0.3 cup pistachios shelled

Equipment

• bowl
• baking sheet
• oven

Directions

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.
5. Sprinkle each serving with shelled pistachios, dried cherries, and shredded Parmesan cheese.
6. Drizzle with remaining 1 tablespoon olive oil and 1 tablespoon balsamic vinegar. Season with salt and ground black pepper to taste.