Pickled Beet Salad With Avocado & European Greens

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.