Ingredients
14-
to 15-oz can sliced beets, drained
8
(1/2-inch-thick) bread slices from a round country loaf
6
oz soft mild goat cheese, softened
4
very thin slices red onion, rings separated
Directions
2.
Whisk together vinegar, mustard, and salt and pepper to taste, then whisk in 2 tablespoons oil. Toss beets with vinaigrette.
3.
Arrange bread on a large baking sheet and brush tops with remaining tablespoon oil. Season with salt and pepper and broil 6 inches from heat 1 to 1 1/2 minutes, or until edges are golden. Remove 4 slices from oven. Turn remaining 4 slices over on baking sheet and spread thickly with goat cheese. Broil 1 minute more and transfer to plates. Top goat cheese with drained beets, onion, arugula, and remaining bread, toasted sides up.
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