"'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." — Kat
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goat cheese, softened
(1/2 inch thick) slices crusty bread
salt and pepper to taste
1 (15 ounce) can
sliced beets, drained and diced
1 (10 ounce) package
mixed salad greens with arugula
avocados - peeled, pitted and diced
chopped toasted hazelnuts
Excellent salad! I did not make the tartine, but rather compiled the salad and then crumbled the cheese on top. I also used pecans instead of hazelnuts, and all arugula instead of a mix. The flavor is outstanding-- the sweetness of the beets blends very well with the tartness of the cheese. The avocado and pecans make it rich and decadent. Yum!
This is a 3+ - quite edible, but for all the work just not worth the effort. The bruschetta topping that Trader Joe's sells is better - factor in your time and it's cheaper.
I left out the tartine and just made the salad, which was very flavorful. I used raw, grated beets; otherwise I followed the salad recipe exactly. The avocados and beets went well together, and the simple dressing was a perfect complement. If you don't want to make the tartine, you can just toss some crumbled goat cheese into the salad.
This was SO good. I made it with garlic and herb goats cheese, white balsamic vinegar, and sliced almonds as that's what I had on hand. Absolutely delicious. Will definitely make again. Thanks so much, Kat!
Couldn't ask for a finer salad. Elegant and delicious. Impressive presentation. I used fresh basil for the crostinis, raised the ratio of olive oil to vinegar to the 3:1 I prefer, used a mix of romaine, arugula and baby spinach (what I happened to have in in the fridge) and toasted pecans. Awesome good.
Yum, yum, yum. I made this as a starter to our meal. Next time I'm skipping the "dinner" course and eating more of this one. Thanks for the recipe!
Great salad dressing. Some variations: I used regular lettuce, since I didn't have arugula, sunflower seeds that I toasted in the oven while I was making the tartines, and added about a teaspoon of the beet juice to the dressing. I felt the salad lacked texture, so half way through eating, added cucumber slices. Also, I'm not sure the basil is a great compliment of the other flavors. I don't know what would be better, but I was a little turned off by the combination of goat cheese and basil.
Super Yumm-a-licious! I skipped the tartine (goat cheese is expensive!) and just spread some alouette on water crackers for a side-crunch. This salad makes me want to have ladies over for lunch!
* Percent Daily Values are based on a 2,000 calorie diet.
Avocado, Beet and Arugula Salad with Chevre Tartine
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 397
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