Avocado, Beet, and Arugula Salad with Chevre Tartine Recipe

This Avocado, Beet, and Arugula Salad with Chevre Tartine is a refreshing and flavorful dish that combines the creaminess of avocado, the earthiness of beets, and the peppery bite of arugula. Topped with a tangy lemon vinaigrette and served with a crispy chevre tartine, this salad is perfect as a light lunch or a side dish for summer gatherings. It's quick and easy to make, and packed with nutritious ingredients. Give it a try and treat your taste buds to a burst of freshness!

Ingredients

• 2 medium beets, roasted and sliced
• 2 avocados, sliced
• 4 cups arugula
• 1/2 cup crumbled chevre (goat cheese)
• 4 slices of whole grain bread
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• Salt and pepper to taste

Directions

1. Preheat your oven to 400°F (200°C).
2. Wash the beets and trim off the tops and roots. Wrap each beet individually in foil and place them on a baking sheet. Roast in the oven for about 45-60 minutes or until the beets are tender when pierced with a fork.
3. While the beets are roasting, prepare the tartine. Brush the slices of bread with olive oil on both sides and place them on a baking sheet. Toast in the oven for about 10 minutes or until the bread is crispy and golden brown.
4. In a small bowl, whisk together the minced garlic, lemon juice, olive oil, salt, and pepper to make the lemon vinaigrette.
5. Once the beets are cooked, remove them from the oven and let them cool slightly. Peel off the skin and slice the beets into thin rounds.
6. To assemble the salad, arrange the arugula on a serving platter. Top with the sliced roasted beets and avocado slices.
7. Drizzle the lemon vinaigrette over the salad and sprinkle the crumbled chevre on top.
8. Serve the salad with the toasted chevre tartine on the side.
9. Enjoy your delicious Avocado, Beet, and Arugula Salad with Chevre Tartine!

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