ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

"Red Hot" Beet Salad with Goat Cheese Toasts

Yield 4
The fiery little candies called red hots inspired this salad, in which beets get spiked with cayenne pepper and sweetened with maple syrup.

Ingredients

  • 8 medium beets (1 3/4 pounds), scrubbed
  • 1 cup pure maple syrup
  • 1 1/4 teaspoons cayenne pepper
  • 2 tablespoons red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 garlic clove, minced
  • Salt
  • Twelve 1/4-inch-thick baguette slices, toasted
  • 1/2 cup fresh goat cheese (4 ounces)
  • 1 teaspoon poppy seeds
  • 4 heads Bibb lettuce (3 ounces each), leaves separated

How to Make It

  1. In a medium saucepan, cover the beets with water and bring to a boil. Simmer over moderate heat until tender, about 25 minutes. Transfer the beets to a plate and let cool, then peel and cut into 1/2-inch dice. Reserve 2 cups of the cooking liquid in the saucepan.

  2. Add the maple syrup to the pan and boil over moderately high heat for 5 minutes. Stir in the beets and cayenne and simmer over moderate heat until the beets are sweet and hot, about 30 minutes. Using a slotted spoon, transfer the beets to a plate. Boil the cooking liquid until slightly thickened, about 8 minutes. Return the beets to the pan and let cool to room temperature.

  3. In a small bowl, whisk 2 tablespoons of the beet syrup with the vinegar, olive oil and garlic and season with salt. Spread each toast with 2 teaspoons of goat cheese; sprinkle with poppy seeds.

  4. In a large bowl, toss the lettuce with the beets and vinaigrette. Mound the salad on plates, set the goat cheese toasts alongside and serve.

  5. Make Ahead: The recipe can be prepared up to 1 day ahead through Step 2 and refrigerated.