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Pickled Beet Salad With Avocado

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Ingredients

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	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

Nutritional information

847.6

Calories

434 g

Calories From Fat

48.2 g

Total Fat

12.1 g

Saturated Fat

24.7 mg

Cholesterol

1047.8mg

Sodium

84.7 g

Carbs

14.8 g

Dietary Fiber

10 g

Sugars

25.2 g

Protein

673g

Serving Size (g)

Serving Size

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Pickled Beet Salad With Avocado

Name: Pickled Beet Salad With Avocado
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: : 3; : 2; : 2; : 1/4; : 1; : 1; : 1/4; : 125; : 2; : 1; : 1; : 1/4

Features:

Cuisine:

American

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

35 min
Serves 4
Easy

Ingredients

Directions

Pickled Beet Salad With Avocado & European Greens,A very delicious salad – this is fantastic served with grilled stuffed chicken breast -,A very delicious salad – this is fantastic served with grilled stuffed chicken breast –

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Steps

1 Done	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 Done	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 Done	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.