Avocado, Beet and Arugula Salad with Chevre Tartine Recipe - Allrecipes.com
Avocado, Beet and Arugula Salad with Chevre Tartine Recipe
  • READY IN 25 mins

Avocado, Beet and Arugula Salad with Chevre Tartine

Recipe by  

"'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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    5 mins

    25 mins


  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 More Reviews

Most Helpful Positive Review
Jun 23, 2008

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!

Most Helpful Critical Review
Jul 27, 2009

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.

Apr 24, 2009

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.

Feb 14, 2011

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.

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!

Jul 06, 2009

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!

Sep 02, 2008

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.

Jan 07, 2010

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!


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  • Calories
  • 550 kcal
  • 28%
  • Carbohydrates
  • 31.3 g
  • 10%
  • Cholesterol
  • 22 mg
  • 7%
  • Fat
  • 44.1 g
  • 68%
  • Fiber
  • 11.1 g
  • 44%
  • Protein
  • 13.6 g
  • 27%
  • Sodium
  • 573 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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