Ingredients for Avocado Beet And Arugula Salad With Chevre Tartine
- 4 ounces goat cheese
- 1 teaspoon dried basil
- 4 slices crusty bread
- 1 1/2 teaspoons Dijon mustard
- 3 tablespoons balsamic vinegar
- salt and fresh ground pepper, to taste
- 3 tablespoons olive oil
- 1 1/2 cups cooked beets, diced
- 5 ounces fresh arugula
- 2 avocados, diced
- 1/4 cup toasted hazelnuts, chopped
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How to Make Avocado Beet And Arugula Salad With Chevre Tartine
- Preheat your broiler to high heat.
- Line a baking sheet with aluminum foil.
- In a small bowl, gently mix the goat cheese with the chopped basil (if using).
- Spread the cheese mixture evenly onto the four slices of crusty bread.
- Place the bread slices on the prepared baking sheet.
- Broil for 3-5 minutes, or until the cheese is golden brown and slightly bubbly.
- Remove from the broiler and set aside.
- In a small bowl, whisk together the Dijon mustard and balsamic vinegar.
- Season with salt and pepper to taste.
- Slowly drizzle in the olive oil while whisking continuously until a smooth vinaigrette forms.
- In a large bowl, combine the diced beets and arugula.
- Pour the vinaigrette over the salad and gently toss to coat.
- Divide the salad evenly among four chilled plates.
- Top each salad with diced avocado and toasted hazelnuts.
- Serve immediately with the warm goat cheese tartines.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
58g
Fat
53g
Carbs
20g
