Avocado, Beet and Arugula Salad With Chevre Tartine

Recipe by Lavender Lynn
READY IN: 25mins


  • 4
    ounces goat cheese, softened
  • 1
    teaspoon dried basil
  • 4
    slices crusty bread (1/2 inch thick)
  • 1
    tablespoon Dijon mustard
  • 2
    tablespoons balsamic vinegar
  • salt and pepper
  • 14
  • 1
    (15 ounce) can sliced beets, drained and diced
  • 1
    (10 ounce) package mixed salad greens with arugula
  • 2
    avocados, peeled, pitted and diced
  • 13
    cup hazelnuts, chopped toasted


  • 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.