• 4servings
  • 5minutes
  • 550calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B6, B9, B12, C, E
MineralsNatrium, Chromium, Manganese, Silicon, Calcium, Iron, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 ounces goat cheese, softened

  2. 1 teaspoon dried basil

  3. 4 (1/2 inch thick) slices crusty bread

  4. 1 tablespoon Dijon mustard

  5. 2 tablespoons balsamic vinegar

  6. salt and pepper to taste

  7. 1/4 cup olive oil

  8. 1 (15 ounce) can sliced beets, drained and diced

  9. 1 (10 ounce) package mixed salad greens with arugula

  10. 2 avocados - peeled, pitted and diced

  11. 1/3 cup chopped toasted hazelnuts

Instructions Jump to Ingredients ↑

  1. Preheat broiler for high heat. Line a baking sheet with foil.

  2. Mix the goat cheese with the basil in a bowl. Spread cheese mixture evenly on four slices of bread. Place on prepared baking sheet.

  3. Cook under preheated broiler until cheese has begun to turn golden brown, 3 to 5 minutes. Remove and set aside.

  4. 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.

  5. 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.


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