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Avocado, Beet and Arugula Salad with Chevre Tartine

Avocado, Beet and Arugula Salad with Chevre Tartine

  • Prep

    20 m
  • Cook

    5 m
  • Ready In

    25 m
Kat

Kat

'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 {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 550 kcal
  • 28%
  • Fat:
  • 44.1 g
  • 68%
  • Carbs:
  • 31.3g
  • 10%
  • Protein:
  • 13.6 g
  • 27%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 670 mg
  • 27%

Based on a 2,000 calorie diet

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

JESSERS11581
23

JESSERS11581

6/23/2008

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!

KymInNM
18

KymInNM

4/24/2009

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.

naples34102
15

naples34102

2/14/2011

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.

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