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Avocado, Beet and Arugula Salad with Chevre Tartine

SUBMITTED BY: Kat PHOTO BY: mcmeg12

"'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."
PREP TIME  20 Min
COOK TIME  5 Min
READY IN  25 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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
  • 1/4 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
  • 1/3 cup chopped toasted hazelnuts

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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 28, 2007 by Caroline C
This was SO good. I made it with garlic and herb goats cheese, white balsamic vinegar, and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 23, 2008 by JESSERS11581
Excellent salad! I did not make the tartine, but rather compiled the salad and then crumbled... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 27, 2007 by Ron
Did it as an appetizer for our Christmas meal - was a hit! Only minor change was the fact that... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 2, 2008 by mcmeg12
Great salad dressing. Some variations: I used regular lettuce, since I didn't have arugula,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 25, 2008 by myla
Was a hit at my dinner party, salad dressing was flavourful yet light and the perfect color... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 17, 2008 by Becky
This was excellent--light and very tasty. French hubby and I both loved it. I used pine nuts... MORE


 
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Recipe Submitter:

Kat
Cooking Level: Intermediate
Home Town: Baltimore, Maryland, USA
Living In: Toulouse, Midi-Pyrénées, France
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Nutritional Information
Avocado, Beet and Arugula Salad with Chevre Tartine

Servings Per Recipe: 4

Amount Per Serving

Calories: 552

  • Total Fat: 45.4g
  • Cholesterol: 22mg
  • Sodium: 654mg
  • Total Carbs: 29.6g
  •     Dietary Fiber: 9.9g
  • Protein: 13.3g

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