Pickled Beet Salad With Avocado & European Greens

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READY IN: 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • VINAIGRETTE
  • 3
    tablespoons orange juice
  • 2
    tablespoons balsamic vinegar
  • 2
    teaspoons Dijon mustard
  • 14
    teaspoon dried basil
  • 1
    pinch salt
  • 1
    pinch pepper
  • 14
  • 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
  • 14
    teaspoon dried basil
  • SALAD
  • 2 12
    cups bick's whole baby beets, roughly chopped
  • 1
    (300 ml) bag salad greens (European or Mediterranean)
  • 2
    ripe avocados, pitted and diced
  • 12
    cup toasted pistachios, chopped
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DIRECTIONS

  • VINAIGRETTE: Whisk together orange juice, vinegar, mustard, basil salt and pepper. Whisking constantly, gradually whisk in olive oil until dressing is thickened and smooth.
  • 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.
  • 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.
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