Avocado, Beet and Arugula Salad with Chevre Tartine


  • 4 ounces goat cheese, softened
  • 1 teaspoon dried basil
  • 4 (1/2 inch thick) slices crusty bread
  • 1 tablespoon Dijon mustard
  • 2 tablespoons balsamic vinegar
  • salt and pepper to taste
  • 1/4 cup olive oil
  • 1 (15 ounce) can sliced beets, drained and diced
  • 1 (10 ounce) package mixed salad greens with arugula
  • 2 avocados - peeled, pitted and diced
  • 1/3 cup chopped toasted hazelnuts


'Tartine' Is The French Word For A Slice Of Bread With A Topping. Spread Herbed Goat Cheese On Crusty Bread And Broil. Toss Together Beets, Avocadoes And Greens For An Usual, Beautiful Meal That Combines Warm With Cool, Bitter With Sweet, And Creamy With

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