Avocado, Beet and Arugula Salad with Chevre Tartine recipe

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Ingredients

4 ounces goat cheese, softened
1 teaspoon dried basil
4 (1/2 inch thick) slices crusty bread
1 tablespoon Dijon mustard
2 tablespoons balsamic vinegar
salt and pepper to taste
¼ cup olive oil
1 (15 ounce) can sliced beets, drained and diced
1 (10 ounce) package mixed salad greens with arugula
2 avocados - peeled, pitted and diced
⅓ cup chopped toasted hazelnuts

Nutrition Info

550.4 calories
carbohydrate: 31.3 g
cholesterol: 22.4 mg
fat: 44.1 g
fiber: 11.1 g
protein: 13.6 g
saturatedFat: 10.5 g
servingSize: -
sodium: 572.7 mg
sugar: 9.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat broiler for high heat. Line a baking sheet with foil.

  2. Mix the goat cheese with the basil in a bowl. Spread cheese mixture evenly on four slices of bread. Place on prepared baking sheet.

  3. Cook under preheated broiler until cheese has begun to turn golden brown, 3 to 5 minutes. Remove and set aside.

  4. To make the vinaigrette, whisk together the mustard and vinegar in a small bowl until blended, season with salt and pepper to taste. Slowly pour in olive oil while continually whisking until dressing is smooth.

  5. Place diced beets and mixed greens into a large bowl. Drizzle vinaigrette over top, toss to coat. Divide salad onto four chilled plates. Top with avocado and hazelnuts. Serve with goat-cheese tartines.

Recipe Yield

4 servings

Recipe Note

'Tartine' is the French word for a slice of bread with a topping. Spread herbed goat cheese on crusty bread and toss together beets, avocadoes and greens for an usual, beautiful meal that combines warm with cool, bitter with sweet, and creamy with crisp.

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