Prep Time
30 Mins
Cook Time
22 Mins
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.

How to Make It

Step 1

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

Step 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.

Step 3

Preheat oven to 425°.

Step 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.

Step 5

Bake at 425° for 5 minutes.

Step 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

You May Like

Ratings & Reviews