-
-
My review
Avocado, Beet and Arugula Salad with Chevre Tartine
Kat
"'Tartine' is the French word for a slice of bread with a topping. Spread herbed goat cheese on crusty bread and toss together beets, avocadoes and greens for an usual, beautiful meal that combines warm with cool, bitter with sweet, and creamy with crisp."
Added to shopping list.
Go to shopping list.
Ingredients
25 m servings 550 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat broiler for high heat. Line a baking sheet with foil.
- Mix the goat cheese with the basil in a bowl. Spread cheese mixture evenly on four slices of bread. Place on prepared baking sheet.
- Cook under preheated broiler until cheese has begun to turn golden brown, 3 to 5 minutes. 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.
- 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.
Nutrition Facts
Per Serving: 550 calories; 44.1 g fat; 31.3 g carbohydrates; 13.6 g protein; 22 mg cholesterol; 573 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 2635 Ratings
-
-
-
-
-
Most helpful positive review
6/23/2008
Excellent salad! I did not make the tartine, but rather compiled the salad and then crumbled the cheese on top. I also used pecans instead of hazelnuts, and all arugula instead of a mix. The ...
Most helpful critical review
7/27/2009
This is a 3+ - quite edible, but for all the work just not worth the effort. The bruschetta topping that Trader Joe's sells is better - factor in your time and it's cheaper.
Most helpful
Most positive
Least positive
Newest
6/23/2008
Excellent salad! I did not make the tartine, but rather compiled the salad and then crumbled the cheese on top. I also used pecans instead of hazelnuts, and all arugula instead of a mix. The ...
4/24/2009
I left out the tartine and just made the salad, which was very flavorful. I used raw, grated beets; otherwise I followed the salad recipe exactly. The avocados and beets went well together, and ...
2/11/2011
Couldn't ask for a finer salad. Elegant and delicious. Impressive presentation. I used fresh basil for the crostinis, raised the ratio of olive oil to vinegar to the 3:1 I prefer, used a mix o...
9/28/2007
This was SO good. I made it with garlic and herb goats cheese, white balsamic vinegar, and sliced almonds as that's what I had on hand. Absolutely delicious. Will definitely make again. Thanks s...
7/4/2009
Yum, yum, yum. I made this as a starter to our meal. Next time I'm skipping the "dinner" course and eating more of this one. Thanks for the recipe!
8/31/2008
Great salad dressing. Some variations: I used regular lettuce, since I didn't have arugula, sunflower seeds that I toasted in the oven while I was making the tartines, and added about a teaspoon...
1/5/2010
Super Yumm-a-licious! I skipped the tartine (goat cheese is expensive!) and just spread some alouette on water crackers for a side-crunch. This salad makes me want to have ladies over for lunch!
7/27/2009
This is a 3+ - quite edible, but for all the work just not worth the effort. The bruschetta topping that Trader Joe's sells is better - factor in your time and it's cheaper.