Beet Salad With Goat-Cheese Toasts

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; saute 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 425u00b0.

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 425u00b0 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.