"Red Hot" Beet Salad With Goat Cheese Toasts

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8 medium beets (1 3/4 pounds), scrubbed

1 cup pure maple syrup

1 1/4 teaspoons cayenne pepper

2 tablespoons red wine vinegar

2 tablespoons extra-virgin olive oil

1 garlic clove, minced


Twelve 1/4-inch-thick baguette slices, toasted

1/2 cup fresh goat cheese (4 ounces)

1 teaspoon poppy seeds

4 heads Bibb lettuce (3 ounces each), leaves separated

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