Beet Salad With Goat-Cheese Toasts

• 2 (15-ounce) cans sliced beets, undrained
• 2 teaspoons extravirgin olive oil
• 1/2 cup finely diced shallots (about 4)
• 1/3 cup balsamic vinegar
• 12 (1/2-inch-thick) slices diagonally cut French bread baguette
• 1/4 cup (2 ounces) goat cheese
• 1/4 cup finely chopped toasted walnuts
• Cooking spray
• 6 cups trimmed watercress

1. Drain beets, reserving liquid. Cut beets into julienne strips, and place in a bowl.
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. Preheat oven to 425u0b0.
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. Bake at 425u0b0 for 5 minutes.
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.

beets, extravirgin olive oil, shallots, balsamic vinegar, bread baguette, goat cheese, walnuts, cooking spray, trimmed watercress

Taken from www.myrecipes.com/recipe/beet-salad-with-goat-cheese-toasts (may not work)