Beet Salad with Goat Cheese Toasts

By ames107

Ingredients

• 8 medium beets, scrubbed (1 3/4 lb)
• 1 cup pure maple syrup
• 1 1/4 tsp cayenne pepper
• 2 tbsp red wine vinegar
• 2 tbsp olive oil
• 1 garlic clove, minced
• salt
• 12 1/4 inch thick baguette slices, toasted
• 1/2 cup fresh goat cheese (4 oz)
• 1 tsp poppy seeds
• lettuce or spinach

Preparation

Step 1

In med saucepan, cover beets with water, bring to boil, simmer over moderate heat until tender, 30-40 min. Transfer to plare to cool, cut into slices, then dice. Reserve 2 cups of cooking liquid in pan. Add syrup to pan, boil over mod heat for 5 min, stir in beets and cayenne and simmer over mod heat until beets are sweet and hot about 30 min. Using slotted spoon, transfer to plate, boil cooking liquid until slightly thickened 8 min, return beets to pan, let cool. In sm bowl, whisk 2 tbsp of beet syrup with vinegar, oil and garlic, and season with salt. Spread each toast with 2 tsp goat cheese, sprinkle with poppy seeds. In lg bowl, toss lettuce with beets and vinaigrette, mound on plates, serve with toasts.