Beet Salad With Goat-Cheese Toasts

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.


6 servings (serving size: 1 cup watercress, 1/2 cup beet mixture, and 2 toast slices)

Recipe from

Oxmoor House

Recipe Time

Prep: 30 Minutes
Cook: 22 Minutes

Nutritional 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


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


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.

Lorrie Corvin,

Oxmoor House Healthy Eating Collection,

Oxmoor House

October 2006
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