Avocado, Beet and Arugula Salad with Chevre Tartine

Name: Avocado, Beet and Arugula Salad with Chevre Tartine
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 2 avocados - peeled, pitted and diced; 2 Tbsps balsamic vinegar; 425 grams sliced beets, drained and diced; 4 slices (1/2 inch thick) crusty bread; 1 Tbsp Dijon mustard; 1 teaspoon dried basil; 113 grams goat cheese, softened; 79 milliliters chopped toasted hazelnuts; 283 grams package mixed salad greens with arugula; 59 milliliters olive oil; 4 servings salt and pepper to taste

Avocado, Beet and Arugula Salad with Chevre Tartine is a vegetarian recipe with 4 servings. One serving contains 670 calories, 19g of protein, and 42g of fat. This recipe covers 30% of your daily requirements of vitamins and minerals. Head to the store and pick up salt and pepper, crusty bread, goat cheese, and a few other things to make it today. To use up the avocados you could follow this main course with the Coconut Avocado Ice Cream as a dessert. It works well as a main course. From preparation to the plate, this recipe takes around 25 minutes.

Instructions

Preheat broiler for high heat. Line a baking sheet with foil.

Equipment you will use

Baking Sheet

Broiler

Aluminum Foil

Mix the goat cheese with the basil in a bowl.

Ingredients you will need

Goat Cheese

Basil

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Bowl

Spread cheese mixture evenly on four slices of bread.

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Cheese

Spread

Bread

Place on prepared baking sheet.

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Baking Sheet

Cook under preheated broiler until cheese has begun to turn golden brown, 3 to 5 minutes.

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Cheese

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Broiler

Remove and set aside.

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.

Ingredients you will need

Salt And Pepper