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Herbed Goat Cheese, Roasted Beet, And Watercress Salad

Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

4 medium beets, scrubbed and trimmed, leaving about 1 inch of stems attached

1 1/4 teaspoons Dijon mustard

2 tablespoons white-wine vinegar

1/4 teaspoon dried tarragon, crumbled

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup plus 2 tablespoons extra-virgin olive oil

3/4 cup fresh bread crumbs

1/2 teaspoon dried tarragon, crumbled

3/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

8 ounces Montrachet or other soft goat cheese, cut into eight 1/2-inch rounds and chilled, covered

2 bunches watercress, coarse stems discarded, rinsed and spun dry (about 8 cups)

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