This recipe is vegan and gluten free
Prep Time: 10minutes
Cook Time: 35-40 minutes
ingredients
- 1 lb beets
- Olive oil
- 2 medium avocados (chopped)
- Juice of 1 lemon (2-3 Tbsp)
- 1 Tbsp honey
- 1 Tbsp whole grain mustard or Dijon mustard
- 1 Tbsp red wine vinegar
- 1/4 cup chopped pistachios
directions
- Preheat oven to 400 degrees F
- Wash beets and cut off the roots and tops. Peel beets using a vegetable peeler
- Cut beets into bite-sized pieces and lay out on a baking sheet
- Drizzle beets with olive oil (1-2 Tbsp) and sprinkle with salt and pepper. Toss beets so they are evenly coated with oil
- Roast beets for 35-40 minutes until tender
- Meanwhile, whisk lemon juice, honey, mustard and red wine vinegar in a bowl until well mixed
- When the beets are cooked, let them cool for 10 minutes
- In a medium bowl, add beets, avocado pieces and pistachio and drizzle the dressing over the top. Toss until well-coated