Avocado, Beet and Arugula Salad with Chevre Tartine Recipe

Avocado, Beet and Arugula Salad with Chevre Tartine Recipe

  • 4 ounces 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 taste
  • 1/4 cup olive oil
  • 1 (15 ounce) can sliced beets, drained and diced
  • 1 (10 ounce) package mixed salad greens with arugula
  • 2 avocados – peeled, pitted and diced
  • 1/3 cup chopped toasted hazelnuts
  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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