Avocado, Beet and Arugula Salad with Chevre Tartine RecipeHome cooked recipes, Avocado, Beet and Arugula Salad with Chevre Tartine Recipe recipe 2019, Avocado, Beet and Arugula Salad with Chevre Tartine Recipe recipe, easy Avocado, Beet and Arugula Salad with Chevre Tartine Recipe recipe 2019, Avocado, Beet and Arugula Salad with Chevre Tartine Recipe dessert recipe, Avocado, Beet and Arugula Salad with Chevre Tartine Recipe recipe by ingredient, Avocado, Beet and Arugula Salad with Chevre Tartine Recipe recipe builder

Ingredients

1/3 cup chopped toasted hazelnuts

1/4 cup olive oil

1 (15 ounce) can sliced beets, drained and diced

4 (1/2 inch thick) slices crusty bread

4 ounces goat cheese, softened

salt and pepper to taste

1 teaspoon dried basil

2 avocados - peeled, pitted and diced

2 tablespoons balsamic vinegar

1 (10 ounce) package mixed salad greens with arugula

1 tablespoon Dijon mustard

Steps

Step 1

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

Step 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.

Step 3

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

Step 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.

Step 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.