Walnut Avocado & Beet Tartine Recipe

Name: Walnut Avocado & Beet Tartine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Walnuts; 1 Large Red Beet; 1 Bunch Purple Asparagus; 1 Head Fennel; 1 cup Cooked Wheat Berries; 1 Large Ripe Avocado; 1 cup Leafy Greens such as arugula, mizuna, frisee; 1/4 cup Walnut Oil; 2 tablespoons Sherry Vinegar; 1 Lemon, Juiced; 1/2 cup Greek Yogurt; Salt and Pepper to Taste; 4 Large Pieces of Toast from a Boule Shaped Loaf; 4 tablespoons Butter

Servings: persons

1 cup Walnuts
1 Large Red Beet
1 Bunch Purple Asparagus
1 Head Fennel
1 cup Cooked Wheat Berries
1 Large Ripe Avocado
1 cup Leafy Greens such as arugula, mizuna, frisee
1/4 cup Walnut Oil
2 tablespoons Sherry Vinegar
1 Lemon, Juiced
1/2 cup Greek Yogurt
Salt and Pepper to Taste
4 Large Pieces of Toast from a Boule Shaped Loaf
4 tablespoons Butter

1
Toast walnuts for 2 minutes in toaster oven, on medium, or toast in a dry skillet over medium heat for 2 minutes
2
Toss asparagus with 1 tbsp olive oil and salt. Roast in a 450 degree oven for 5 minutes.
3
Cut beet into 8 pieces and drop into a pan of water covering the beets by 1 inch. Bring to a boil, then leave at a gentle simmer until the beets are cooked, approximately 15 minutes.
4
Slice fennel (bulb only) very thinly, preferably using a mandolin.
5
Place leafy greens into a very large bowl. Add fennel and cooked wheat berries. When beets and asparagus are cooled to room temperature, add both. Drizzle walnut oil over the vegetables, add salt and pepper, and toss gently with hands. Add vinegar and lemon juice and toss gently again. Add yoghurt and toss. Slice avocado and scatter avocado and walnuts over the top. Toss once more very gently.
6
Toast bread, spread butter on slices, mound a generous portion of the salad onto each piece of toast, and enjoy!

432

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup Walnuts, 1 Large Red Beet, 1 Bunch Purple Asparagus, 1 Head Fennel, and more.

Yes, Walnut Avocado & Beet Tartine falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Walnut Avocado & Beet Tartine

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