Pickled Beet Salad With Avocado European Greens Recipes

PICKLED BEET SALAD WITH AVOCADO & EUROPEAN GREENS

Pickled Beet Salad With Avocado & European Greens image

Make and share this Pickled Beet Salad With Avocado & European Greens recipe from Food.com.

Provided by Chef mariajane

Categories Salad Dressings

Time 15m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

3 tablespoons orange juice
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1/4 teaspoon dried basil
1 pinch salt
1 pinch pepper
1/4 cup olive oil
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
1/4 teaspoon dried basil
2 1/2 cups bick's whole baby beets, roughly chopped
1 (300 ml) bag salad greens (European or Mediterranean)
2 ripe avocados, pitted and diced
1/2 cup toasted pistachios, chopped

Steps:

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.

Nutrition Facts : Calories 847.6, Fat 48.2, SaturatedFat 12.1, Cholesterol 24.7, Sodium 1047.8, Carbohydrate 84.7, Fiber 14.8, Sugar 10, Protein 25.2

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