• 6servings
  • 176calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B9, C, D, E, P
MineralsFluorine, Manganese, Silicon, Iron, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 6 slice(s) thin-sliced sandwich bread

  2. Olive oil cooking spray

  3. 6 small fresh beets , trimmed

  4. 2 tablespoon(s) chopped parsley

  5. 1 teaspoon(s) chopped fresh thyme

  6. 2 teaspoon(s) butter , softened 1/333333333 cup(s) olive oil & vinegar dressing

  7. 1 tablespoon(s) maple pancake syrup

  8. 1 each small Royal Gala and Granny Smith apple , cut in thin wedges

  9. 1 bag(s) (4 to 5 oz) baby arugula

  10. 1 large Belgian endive , cut in strips

Instructions Jump to Ingredients ↑

  1. Anastassios Mentis Heat oven to 400°F. Have ready a 3-in. tree cookie cutter and baking sheet.

  2. Cut 2 trees from each slice of bread. Place on baking sheet; coat trees with cooking spray. Bake 5 to 6 minutes until lightly toasted. Cool.

  3. Microwave beets and 2 Tbsp water in a loosely covered shallow dish on high 5 minutes until tender. When cool enough to handle, hold under running water, rub off skins and cut in chunks.

  4. Mix parsley and thyme on a sheet of wax paper. Spread toasts with butter; press into herbs. Pour dressing into a large bowl; stir in syrup. Add apples, arugula and endive; toss to mix and coat. Divide salad among 6 plates; add beets and 2 trees to each.

  5. Tips & Techniques Can be prepared through Step 3 up to 2 days ahead. Refrigerate beets; store toasts airtight.


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