Beet Salad With Goat-Cheese Toasts |
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Prep Time: 30 Minutes Cook Time: 22 Minutes |
Ready In: 52 Minutes Servings: 6 |
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Toss beets in a tangy vinaigrette, serve on a bed of watercress, and accent with crisp cheese toasts. If desired, substitute arugula or baby spinach for the watercress. Ingredients:
2 (15-ounce) cans sliced beets, undrained |
2 teaspoons extravirgin olive oil |
1/2 cup finely diced shallots (about 4) |
1/3 cup balsamic vinegar |
12 (1/2-inch-thick) slices diagonally cut french bread baguette |
1/4 cup (2 ounces) goat cheese |
1/4 cup finely chopped toasted walnuts |
cooking spray |
6 cups trimmed watercress |
Directions:
1. Drain beets, reserving liquid. Cut beets into julienne strips, and place in a bowl.
2. Heat olive oil in a saucepan over medium heat. Add shallots; sauté 2 minutes or until tender. Stir in reserved beet juice and vinegar. Bring to a boil, and cook 12 minutes or until syrupy; pour over beets. Toss well. Set aside.
3. Preheat oven to 425°.
4. Spread each baguette slice with 1 teaspoon goat cheese, and sprinkle with 1 teaspoon walnuts. Arrange slices in a single layer on a baking sheet coated with cooking spray. Coat slices with cooking spray.
5. Bake at 425° for 5 minutes.
6. Arrange 1 cup watercress on each of 6 plates. Spoon about 1/2 cup beet mixture evenly over each serving. Top each serving with 2 toast slices.
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