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Beet Salad With Goat-Cheese Toasts

Prep time 30 mins
Cook time 22 mins
Yield 6 servings (serving size: 1 cup watercress, 1/2 cup beet mixture, and 2 toast slices)
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
  • Cooking spray
  • 6 cups trimmed watercress

Nutrition Information

  • calories 193
  • caloriesfromfat 35 %
  • fat 7.4 g
  • satfat 2.4 g
  • protein 7.5 g
  • carbohydrate 26.4 g
  • fiber 2.1 g
  • cholesterol 7 mg
  • iron 2.2 mg
  • sodium 471 mg
  • calcium 81 mg

How to Make It

  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.

Oxmoor House Healthy Eating Collection