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.

Lorrie Corvin
Recipe by Oxmoor House October 2006

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Recipe Summary

prep:
30 mins
cook:
22 mins
total:
52 mins
Yield:
6 servings (serving size: 1 cup watercress, 1/2 cup beet mixture, and 2 toast slices)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Drain beets, reserving liquid. Cut beets into julienne strips, and place in a bowl.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

193 calories; calories from fat 35%; fat 7.4g; saturated fat 2.4g; protein 7.5g; carbohydrates 26.4g; fiber 2.1g; cholesterol 7mg; iron 2.2mg; sodium 471mg; calcium 81mg.
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