House Avocado Salad, Feta, Beets, Pistachios Recipe

Prepare beets (if not pre-roasted)

If your beets are not roasted: preheat oven to 400°F (200°C). Trim beet greens, scrub well, wrap individually in foil, drizzle with 1 tsp olive oil and a pinch of salt, and roast on a baking sheet until tender when pierced with a knife, 45–60 minutes depending on size. Let cool, then peel with your fingers or a paring knife and slice into wedges. Cool to room temperature before using.

Wash and spin or pat dry the mixed salad greens; place them in a large mixing bowl.

Halve the avocados lengthwise, remove pits, scoop out flesh and slice into 1/2-inch slices or dice depending on preference. To avoid browning, toss avocado gently with 1/2 teaspoon lemon juice from the dressing amount or add just before serving.

Thinly slice the peeled or prepped roasted beets into wedges or 1/4-inch slices if not already done and add to the bowl with greens.

Add the thinly sliced red onion and chopped fresh herbs to the greens and beets.

Crumble the feta cheese over the salad, reserving a tablespoon for garnish if desired.

Roughly chop the shelled pistachios and scatter most over the salad, reserving a small amount for garnish.

Season the assembled salad lightly with 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper, but be mindful the feta is salty—adjust after dressing is added.

In a small bowl or jar combine 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon white wine vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon honey or agave, 1/2 teaspoon minced garlic, 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper.

Whisk vigorously (or shake tightly if using a jar) until the dressing emulsifies and thickens slightly, about 20–30 seconds. Taste and adjust seasoning—add more lemon for brightness, a pinch more honey for balance, or a little more salt if needed.

Just before serving, pour the dressing over the salad (start with about three-quarters of the dressing and reserve some for guests to add more). Gently toss using salad tongs so avocado slices remain mostly intact and beets are evenly distributed. Toss only until evenly coated, about 10–15 seconds.

Transfer the dressed salad to a serving bowl or divide among plates. Sprinkle reserved pistachios and extra feta over the top for garnish.

Finish with a final crack of black pepper and, if desired, a light drizzle of extra-virgin olive oil or a squeeze of lemon. Serve immediately.