Avocado, beetroot and rocket salad with chevre tartine
'Tartine' is French for a slice of bread with a topping. Spread herbed goat cheese on crusty bread and toss together beetroot, avocado and greens for an usual, beautiful meal that combines warm with cool, bitter with sweet, and creamy with crisp.
Ingredients
Serves: 4
- 100g soft goat cheese, softened
- 1 teaspoon dried basil
- 4 (1cm thick) slices crusty bread
- 1 tablespoon Dijon mustard
- 2 tablespoons balsamic vinegar
- salt and pepper to taste
- 4 tbsp olive oil
- 250g longlife or jarred beetroot, diced
- 275g rocket salad mix
- 2 avocados - peeled, stones removed and diced
- 5 tbsp chopped toasted hazelnuts
Method
Prep:20min ›
Cook:5min ›
Ready in:25min
- Preheat grill for high heat. Line a baking tray with foil or parchment.
- Mix the goat cheese with the basil in a bowl. Spread cheese mixture evenly on four slices of bread. Place on prepared baking tray.
- Cook under preheated grill 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 beetroot and mixed greens into a large bowl. Drizzle vinaigrette over top; toss to coat. Divide salad onto four plates. Top with avocado and hazelnuts. Serve with goat cheese tartines.
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Reviews & ratings
Average global rating:
(39)
Reviews in English (29)
- 02 Jul 2012
V nice. - 15 Nov 2009
Excellent salad! I did not make the tartine, but rather compiled the salad and then crumbled the cheese on top. I also used pecans instead of hazelnuts, and all arugula instead of a mix. The flavor is outstanding-- the sweetness of the beets blends very well with the tartness of the cheese. The avocado and pecans make it rich and decadent. Yum! - 23 Jun 2008 (Review from Allrecipes US | Canada)