Avocado, Beet and Arugula Salad with Chevre Tartine Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: Apr. 17, 2008
This was excellent--light and very tasty. French hubby and I both loved it. I used pine nuts instead of hazelnuts.
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Cooking Level: Intermediate

Home Town: Falls Church, Virginia, USA
Living In: Albany, New York, USA

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Reviewed: Dec. 27, 2007
Did it as an appetizer for our Christmas meal - was a hit! Only minor change was the fact that we had more hardened goat cheese and therefore cut it into slices to place on the nut bread slices - then shook basil on the slices. As usual, all I could find was avocado that wasn't ripe enough (too hard - only used 1). Very, very nice - will do again - (ripen them at home on the counter).
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Cooking Level: Intermediate

Living In: Saint-Lazare, Quebec, Canada

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Reviewed: Sep. 28, 2007
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!
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Photo by Caroline C

Cooking Level: Expert

Living In: Fort Lupton, Colorado, USA

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