Pickled Beet Salad With Avocado & European Greens

A very delicious salad - this is fantastic served with grilled stuffed chicken breast -

• Ready In: 15 mins
• Serves: 4

Ingredients

• VINAIGRETTE

• 3  tablespoons  orange juice
• 2  tablespoons  balsamic vinegar
• 2  teaspoons Dijon mustard
• 1⁄4 teaspoon dried basil
• 1  pinch salt
• 1  pinch pepper
• 1⁄4 cup olive oil

• CROUTE TOPPING

• 125  g  goat cheese, softened
• 2  tablespoons  roasted red peppers or 2  tablespoons sun-dried tomatoes, chopped
• 1  tablespoon honey
• 1  loaf  French bread, 12 thin slices
• 1⁄4 teaspoon dried basil

• SALAD

• 2 1⁄2 cups  bick's whole  baby beets, roughly chopped
• 1 (300 ml) bag  salad greens (European or Mediterranean)
• 2  ripe avocados, pitted and diced
• 1⁄2 cup  toasted pistachios, chopped

Directions

1. VINAIGRETTE: Whisk together orange juice, vinegar, mustard, basil salt and pepper. Whisking constantly, gradually whisk in olive oil until dressing is thickened and smooth.
2. CROUTE TOPPING: In a small bowl, stir together goat cheese, roasted red peppers, honey and basil. Spread evenly over bread slices. Place bread on baking sheet; broil about 6 inches from heat, for 3-5 minutes or until lightly golden. Set aside.
3. SALAD: In large bowl, gently toss together beets and greens. Drizzle vinaigrette over, tossing gently until well combined. Gently stir in avocado. Divide evenly among 4 salad plates. Sprinkle pistachios over salad and place 2-3 croutes on eadge of plate.