Pickled Beet Salad With Avocado & European Greens

• VINAIGRETTE
• 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
• CROUTE TOPPING
• 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
• SALAD
• 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

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.

vinaigrette, orange juice, balsamic vinegar, mustard, basil, salt, pepper, olive oil, topping, goat cheese, red peppers, honey, bread, basil, salad, bicks, salad greens, avocados, pistachios

Taken from www.food.com/recipe/pickled-beet-salad-with-avocado-european-greens-433587 (may not work)