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Ingredients

• 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

Description

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.

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