Pickled Beet Salad With Avocado & European Greens |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A very delicious salad - this is fantastic served with grilled stuffed chicken breast - 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 |
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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