Avocado Beet And Arugula Salad With Chevre Tartine Recipes

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BEET, AVOCADO, AND ARUGULA SALAD WITH SUNFLOWER SEEDS



Beet, Avocado, and Arugula Salad with Sunflower Seeds image

Refuel at lunchtime with a fiber-filled meal that will keep you satisfied through the afternoon.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Yield Makes three 2-cup servings

Number Of Ingredients 10

2 beets, peeled and grated or thinly sliced
4 stalks celery, thinly sliced
1 English cucumber, seeded, thinly sliced
2 scallions (green parts only), thinly sliced
1 packed cup baby arugula
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
Coarse salt and freshly ground black pepper
1/2 avocado, diced
3 tablespoons sunflower seeds, toasted

Steps:

  • In a large bowl, toss beets, celery, cucumber, and scallions.
  • To serve, toss 2 cups slaw with arugula, oil, and lemon juice. Season with salt and pepper. Top with avocado and seeds.

Nutrition Facts : Calories 612 g, Fat 56 g, Fiber 12 g, Protein 8 g, SaturatedFat 7 g

AVOCADO, BEET AND ARUGULA SALAD WITH CHEVRE TARTINE



Avocado, Beet and Arugula Salad With Chevre Tartine image

'Tartine' is the French word for a slice of bread with a topping. Spread herbed goat cheese on crusty bread and toss together beets, avocadoes and greens for an usual, beautiful meal that combines warm with cool, bitter with sweet, and creamy with crisp."

Provided by Lavender Lynn

Categories     Cheese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

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
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 hazelnuts, chopped toasted

Steps:

  • 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.

AVOCADO, BEET AND ARUGULA SALAD WITH CHEVRE TARTINE



Avocado, Beet and Arugula Salad with Chevre Tartine image

'Tartine' is the French word for a slice of bread with a topping. Spread herbed goat cheese on crusty bread and toss together beets, avocadoes and greens for an usual, beautiful meal that combines warm with cool, bitter with sweet, and creamy with crisp.

Provided by Kat

Categories     Beet Salad

Time 25m

Yield 4

Number Of Ingredients 11

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
¼ 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
⅓ cup chopped toasted hazelnuts

Steps:

  • 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.

Nutrition Facts : Calories 550.4 calories, Carbohydrate 31.3 g, Cholesterol 22.4 mg, Fat 44.1 g, Fiber 11.1 g, Protein 13.6 g, SaturatedFat 10.5 g, Sodium 572.7 mg, Sugar 9.7 g

AVOCADO, BEET AND ARUGULA SALAD WITH CHEVRE TARTINE



Avocado, Beet and Arugula Salad with Chevre Tartine image

'Tartine' is the French word for a slice of bread with a topping. Spread herbed goat cheese on crusty bread and toss together beets, avocadoes and greens for an usual, beautiful meal that combines warm with cool, bitter with sweet, and creamy with crisp.

Provided by Kat

Categories     Beet Salad

Time 25m

Yield 4

Number Of Ingredients 11

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
¼ 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
⅓ cup chopped toasted hazelnuts

Steps:

  • 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.

Nutrition Facts : Calories 550.4 calories, Carbohydrate 31.3 g, Cholesterol 22.4 mg, Fat 44.1 g, Fiber 11.1 g, Protein 13.6 g, SaturatedFat 10.5 g, Sodium 572.7 mg, Sugar 9.7 g

AVOCADO, BEET AND ARUGULA SALAD WITH CHEVRE TARTINE



Avocado, Beet and Arugula Salad with Chevre Tartine image

'Tartine' is the French word for a slice of bread with a topping. Spread herbed goat cheese on crusty bread and toss together beets, avocadoes and greens for an usual, beautiful meal that combines warm with cool, bitter with sweet, and creamy with crisp.

Provided by Kat

Categories     Beet Salad

Time 25m

Yield 4

Number Of Ingredients 11

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
¼ 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
⅓ cup chopped toasted hazelnuts

Steps:

  • 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.

Nutrition Facts : Calories 550.4 calories, Carbohydrate 31.3 g, Cholesterol 22.4 mg, Fat 44.1 g, Fiber 11.1 g, Protein 13.6 g, SaturatedFat 10.5 g, Sodium 572.7 mg, Sugar 9.7 g

AVOCADO, BEET AND ARUGULA SALAD WITH CHEVRE TARTINE



Avocado, Beet and Arugula Salad with Chevre Tartine image

'Tartine' is the French word for a slice of bread with a topping. Spread herbed goat cheese on crusty bread and toss together beets, avocadoes and greens for an usual, beautiful meal that combines warm with cool, bitter with sweet, and creamy with crisp.

Provided by Kat

Categories     Beet Salad

Time 25m

Yield 4

Number Of Ingredients 11

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
¼ 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
⅓ cup chopped toasted hazelnuts

Steps:

  • 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.

Nutrition Facts : Calories 550.4 calories, Carbohydrate 31.3 g, Cholesterol 22.4 mg, Fat 44.1 g, Fiber 11.1 g, Protein 13.6 g, SaturatedFat 10.5 g, Sodium 572.7 mg, Sugar 9.7 g

AVOCADO, BEET AND ARUGULA SALAD WITH CHEVRE TARTINE



Avocado, Beet and Arugula Salad with Chevre Tartine image

'Tartine' is the French word for a slice of bread with a topping. Spread herbed goat cheese on crusty bread and toss together beets, avocadoes and greens for an usual, beautiful meal that combines warm with cool, bitter with sweet, and creamy with crisp.

Provided by Kat

Categories     Beet Salad

Time 25m

Yield 4

Number Of Ingredients 11

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
¼ 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
⅓ cup chopped toasted hazelnuts

Steps:

  • 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.

Nutrition Facts : Calories 550.4 calories, Carbohydrate 31.3 g, Cholesterol 22.4 mg, Fat 44.1 g, Fiber 11.1 g, Protein 13.6 g, SaturatedFat 10.5 g, Sodium 572.7 mg, Sugar 9.7 g

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