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.

Yield: 6 servings (serving size: 1 cup watercress, 1/2 cup beet mixture, and 2 toast slices)
Recipe from Oxmoor House

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 193
  • Calories from fat: 35%
  • Fat: 7.4g
  • Saturated fat: 2.4g
  • Protein: 7.5g
  • Carbohydrate: 26.4g
  • Fiber: 2.1g
  • Cholesterol: 7mg
  • Iron: 2.2mg
  • Sodium: 471mg
  • Calcium: 81mg

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

Preparation

  1. 1. Drain beets, reserving liquid. Cut beets into julienne strips, and place in a bowl.
  2. 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. 3. Preheat oven to 425°.
  4. 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. 5. Bake at 425° for 5 minutes.
  6. 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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