Pickled Beet Salad With Avocado & European Greens

Name: Pickled Beet Salad With Avocado & European Greens
Prep time: 15 min
Total time: 15 min
Yield: 4 serving(s)
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

Submitted by Chef mariajane

"A very delicious salad - this is fantastic served with grilled stuffed chicken breast -"

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Ready In:: 15mins
Ingredients:: 16
Serves:: 4

ingredients

VINAIGRETTE
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
CROUTE TOPPING
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
SALAD
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

directions

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.

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RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

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