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Pickled Beet Salad With Avocado & European Greens

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“A very delicious salad - this is fantastic served with grilled stuffed chicken breast -”
READY IN:
15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • VINAIGRETTE
  • 3 tablespoons orange juice
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 14 teaspoon dried basil
  • 1 pinch salt
  • 1 pinch pepper
  • 14 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
  • 14 teaspoon dried basil
  • SALAD
  • 2 12 cups bick's whole baby beets, roughly chopped
  • 1 (300 ml) bag salad greens (European or Mediterranean)
  • 2 ripe avocados, pitted and diced
  • 12 cup toasted pistachios, chopped

Directions

  1. VINAIGRETTE: Whisk together orange juice, vinegar, mustard, basil salt and pepper. Whisking constantly, gradually whisk in olive oil until dressing is thickened and smooth.
  2. 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.
  3. 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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