- Rating:
- Servings:
- 8
- Difficulty:
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
- 2 packages Melissa’s Peeled Baby Red Beets cut into bite size pieces
- Extra Virgin Olive Oil
- 1 10.5 ounce package Goat Cheese cubed
- 3/4 cup Italian Bread Crumbs
- 1/2 teaspoon Dried Italian Seasoning
- 1/4 teaspoon Freshly Ground Black Pepper
- 2 bunches Watercress coarse stems removed washed and dried
- 2 6 ounce packages Organic Spinach
- 1 Red Onion sliced very thin
Directions
Preheat oven to 425ºF.
Toss the beets in the olive oil and place in a single layer on a baking sheet. Place in the oven and roast until heated through and beginning to char. Remove from the oven and let cool.
In a bowl, combine the bread crumbs, Italian seasoning and black pepper. Coat the goat cheese with this mixture and place on a pan-sprayed baking sheet. Make sure cheese in set in a single layer and place under the broiler. Heat until bread crumbs become lightly toasted, about 2 minutes.
In a bowl, toss together the watercress, red onion and the dressing. Arrange on 8 serving plates and top with the beets and goat cheese. If desired, add more dressing and season with salt and pepper. Serve immediately.
Note:
If you don't like goat cheese, use mozzarella.
