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.
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
6 cups trimmed watercress
How to Make It
Drain beets, reserving liquid. Cut beets into julienne strips, and place in a bowl.
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.
Preheat oven to 425°.
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.
Bake at 425° for 5 minutes.
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.
Oxmoor House Healthy Eating Collection
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.