Beet And Watercress Bruschetta With Pomegranate Dressing

• 6 None small beets
• 1 tsp olive oil
• 2 tbsp pumpkin seeds
• None None Flaky sea salt
• 4 slices sourdough bread
• 1 clove garlic, halved
• None None Extra-virgin olive oil, for drizzling
• 4 cups picked-over watercress
• 1 cup crumbled feta cheese
• 3 tbsp pomegranate molasses (syrup)

1. Wash and trim beets. Place in a saucepan and cover with cold water. Bring to a boil. Reduce the heat to low; simmer, partially covered, for about 20-30 mins. To check if tender, remove a beet from the water with a slotted spoon, then pinch the skin. If it wrinkles easily, it is ready. Drain and cool, then peel and slice the beets.
2. Heat oil in a small skillet on medium heat. Cook pumpkin seeds for 2-3 mins, stirring often, until lightly golden. Remove with a slotted spoon and drain on paper towels. Sprinkle with flaky sea salt.
3. Preheat the grill to medium. Grill the bread until lightly browned. Rub bread with a cut clove of garlic. Drizzle with a little extra virgin olive oil and sprinkle with flaky sea salt.
4. Layer bread with watercress, beets, feta and pumpkin seeds. Drizzle with pomegranate syrup. Serve immediately.

beets, olive oil, pumpkin seeds, salt, bread, clove garlic, extravirgin olive oil, watercress, feta cheese, molasses

Taken from recipes-plus.com/api/v2.0/recipes/31751 (may not work)