Name: Red Hot Beet Salad with Goat Cheese Toasts
Yield: 4
Ingredients: 8 medium beets (1 3/4 pounds) -; 1 c. pure maple syrup -; 1 1/4 tsp. cayenne pepper -; 2 tbsp. red wine vinegar -; 2 tbsp. extra-virgin olive oil -; 1 garlic clove -; Salt -; 12 slice (1/4-inch-thick) baguette -; 1/2 c. fresh goat cheese (4 ounces) -; 1 tsp. poppy seeds -; 4 heads Bibb lettuce (3 ounces each) -

Red Hot Beet Salad with Goat Cheese Toasts

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Ingredients for - Red Hot Beet Salad with Goat Cheese Toasts

1. 8 medium beets (1 3/4 pounds) -

2. 1 c. pure maple syrup -

3. 1 1/4 tsp. cayenne pepper -

4. 2 tbsp. red wine vinegar -

5. 2 tbsp. extra-virgin olive oil -

6. 1 garlic clove -

7. Salt -

8. 12 slice (1/4-inch-thick) baguette -

9. 1/2 c. fresh goat cheese (4 ounces) -

10. 1 tsp. poppy seeds -

11. 4 heads Bibb lettuce (3 ounces each) -

How to cook deliciously - Red Hot Beet Salad with Goat Cheese Toasts

1. Stage

In a medium saucepan, cover the beets with water and bring to a boil. Simmer over moderate heat until tender, about 25 minutes. Transfer the beets to a plate and let cool, then peel and cut into 1/2-inch dice. Reserve 2 cups of the cooking liquid in the saucepan.

2. Stage

Add the maple syrup to the pan and boil over moderately high heat for 5 minutes. Stir in the beets and cayenne and simmer over moderate heat until the beets are sweet and hot, about 30 minutes. Using a slotted spoon, transfer the beets to a plate. Boil the cooking liquid until slightly thickened, about 8 minutes. Return the beets to the pan and let cool to room temperature.

3. Stage

In a small bowl, whisk 2 tablespoons of the beet syrup with the vinegar, olive oil and garlic and season with salt. Spread each toast with 2 teaspoons of goat cheese; sprinkle with poppy seeds.

4. Stage

In a large bowl, toss the lettuce with the beets and vinaigrette. Mound the salad on plates, set the goat cheese toasts alongside and serve.

5. Stage

Make Ahead: The recipe can be prepared up to 1 day ahead through Step 2 and refrigerated.