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Avocado, Beet and Arugula Salad With Chevre Tartine

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)24.4691
Energy (kCal)999.1754
Carbohydrates (g)40.9657
Total fats (g)83.593
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat broiler for high heat. Line a baking sheet with foil. | 2. Mix the goat cheese with the basil in a bowl. | 3. Spread cheese mixture evenly on four slices of bread. | 4. Place on prepared baking sheet. | 5. Cook under preheated broiler until cheese has begun to turn golden brown, 3 to 5 minutes. | 6. Remove and set aside. | 7. To make the vinaigrette, whisk together the mustard and vinegar in a small bowl until blended; season with salt and pepper to taste. | 8. Slowly pour in olive oil while continually whisking until dressing is smooth. | 9. Place diced beets and mixed greens into a large bowl. | 10. Drizzle vinaigrette over top; toss to coat. | 11. Divide salad onto four chilled plates. | 12. Top with avocado and hazelnuts. | 13. Serve with goat-cheese tartines. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    goat cheese 4 ounces softened - - - -
    basil 1 teaspoon dried 0.2032 0.0234 0.0278 0.0057
    bread 4 slices - - - -
    dijon mustard 1 tablespoon - - - -
    balsamic vinegar 2 tablespoons 28.16 5.4496 0.1568 0.0
    salt pepper - - - -
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    beet 1 can sliced drained diced 87.6762 19.4927 3.2828 0.3466
    arugula 1 package - - - -
    avocado 2 peeled pitted diced - - - -
    hazelnut 1/3 cup chopped toasted 106.4 16.0 0.0 5.336

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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