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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
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|Serving Size 1/4 of a recipe|
|Amount Per Serving|
|Total Fat 26.3g|
|Saturated Fat 4.3g|
|Total Carbohydrate 34.1g|
|Dietary Fiber 11.6g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|