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 lacto ovo vegetarian recipe with 4 servings. This main course has 682 calories, 18g of protein, and 42g of fat per serving. This recipe covers 29% of your daily requirements of vitamins and minerals. If you have basil, hazelnuts, goat cheese, and a few other ingredients on hand, you can make it. 29 people found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes about 25 minutes.

Instructions

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

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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.

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Salt And Pepper

Vinaigrette

Olive Oil

Mustard

Vinegar

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Whisk

Bowl

Place diced beets and mixed greens into a large bowl.

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Mixed Greens

Beet

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Bowl

Drizzle vinaigrette over top; toss to coat. Divide salad onto four chilled plates. Top with avocado and hazelnuts.

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Vinaigrette

Hazelnuts

Avocado

Serve with goat-cheese tartines.

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Cheese

Equipment

Ingredients

Servings:

avocados - peeled, pitted and diced 2Tbsps

balsamic vinegar 425grams

sliced beets, drained and diced 4slices

(1/2 inch thick) crusty bread 1Tbsp

Dijon mustard 1teaspoon

dried basil 113grams

goat cheese, softened 79milliliters

chopped toasted hazelnuts 283grams

package mixed salad greens with arugula 59milliliters

olive oil 4servings

salt and pepper to taste

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Chardonnay, Sauvignon Blanc, and Gruener Veltliner are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. You could try Beaulieu Vineyard Carneros Chardonnay. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 22 dollars per bottle.

Beaulieu Vineyard Carneros Chardonnay

Fine yellow-green gold color. The opulent, forward fruit strongly manifests itself with rich, pear-honey and vanilla extract aromas, with overtones of fresh herbs and marzipan. Very full, lush flavors reveal integrated, typically Carneros, ripe apple and peachy fruit combined with the spicy vanilla-cinnamon elements of oak. The finish is creamy, round, and toasty, neither "charry" nor resiny, the oak finely balanced the powerful fruit. This is a luxuriously textured, high extract wine; a great foil for rich fish dishes, savory chicken, or a veal roast.