Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Avocado, Beet and Arugula Salad With Chevre Tartine Recipe
    Lost? Site Map

    Avocado, Beet and Arugula Salad With Chevre Tartine

    Avocado, Beet and Arugula Salad With Chevre Tartine. Photo by FloridaNative

    1/1 Photo of Avocado, Beet and Arugula Salad With Chevre Tartine

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    20 mins

    5 mins

    Lavender Lynn's Note:

    '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."

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 113.39 g goat cheese, softened
    • 4.92 ml dried basil
    • 4 slice crusty bread (1/2 inch thick)
    • 14.79 ml Dijon mustard
    • 29.58 ml balsamic vinegar
    • salt and pepper
    • 59.14 ml olive oil
    • 425.24 g can sliced beets, drained and diced
    • 283.49 g package mixed salad greens with arugula
    • 2 avocados, peeled, pitted and diced
    • 78.07 ml hazelnuts, chopped toasted

    Directions:

    1. 1
      Preheat broiler for high heat. Line a baking sheet with foil.
    2. 2
      Mix the goat cheese with the basil in a bowl.
    3. 3
      Spread cheese mixture evenly on four slices of bread.
    4. 4
      Place on prepared baking sheet.
    5. 5
      Cook under preheated broiler until cheese has begun to turn golden brown, 3 to 5 minutes.
    6. 6
      Remove and set aside.
    7. 7
      To make the vinaigrette, whisk together the mustard and vinegar in a small bowl until blended; season with salt and pepper to taste.
    8. 8
      Slowly pour in olive oil while continually whisking until dressing is smooth.
    9. 9
      Place diced beets and mixed greens into a large bowl.
    10. 10
      Drizzle vinaigrette over top; toss to coat.
    11. 11
      Divide salad onto four chilled plates.
    12. 12
      Top with avocado and hazelnuts.
    13. 13
      Serve with goat-cheese tartines.

    Ratings & Reviews:

    • on July 22, 2012

      55

      I selected this recipe especially for DH, as he loves his beets and avocadoes. He was quite pleased with this salad and really enjoyed the tartine with it. I made exactly as written for ZWT 8 - France. Thanks for posting Lynn, I will have to make this again for DH he enjoyed it so much.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Avocado, Beet and Arugula Salad With Chevre Tartine

    Serving Size: 1 (408 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 714.0
     
    Calories from Fat 409
    57%
    Total Fat 45.5 g
    70%
    Saturated Fat 10.7 g
    53%
    Cholesterol 22.4 mg
    7%
    Sodium 628.2 mg
    26%
    Total Carbohydrate 62.2 g
    20%
    Dietary Fiber 12.8 g
    51%
    Sugars 14.7 g
    58%
    Protein 21.2 g
    42%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites