Beet Salad With Goat-Cheese Toasts

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Oxmoor House


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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

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