Viral Dish! Avocado, Beet and Arugula Salad with Chevre Tartine :: Good Recipes

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Avocado, Beet and Arugula Salad with Chevre Tartine

"'Tartine' is the French word for a slice of bread with a topping. Spread herbed goat cheese on crusty bread and toss collectively beets, avocadoes and veggies for an common, lovely meal that mixes heat with cool, sour with sweet, and creamy with crisp."

Ingredients :

four oz goat cheese, softened
1 teaspoon dried basil
4 (1/2 inch thick) slices crusty bread
1 tablespoon Dijon mustard
2 tablespoons balsamic vinegar
salt and pepper to flavor
1/4 cup olive oil
1 (15 ounce) can sliced beets, tired and diced
1 (10 ounce) bundle combined salad veggies with arugula
2 avocados - peeled, pitted and diced
1/3 cup chopped toasted hazelnuts

Instructions :

Prep : 20M	Cook : 4M	Ready in : 25M

Preheat broiler for high heat. Line a baking sheet with foil.
Mix the goat cheese with the basil in a bowl. Spread cheese mixture frivolously on four slices of bread. Place on prepared baking sheet.
Cook under preheated broiler till cheese has begun to show golden brown, three to 5 mins. Remove and set apart.
To make the vinaigrette, whisk together the mustard and vinegar in a small bowl till combined; season with salt and pepper to flavor. Slowly pour in olive oil whilst continually whisking until dressing is smooth.
Place diced beets and mixed vegetables into a massive bowl. Drizzle French dressing over top; toss to coat. Divide salad onto 4 chilled plates. Top with avocado and hazelnuts. Serve with goat-cheese tartines.

Notes :

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