3/4 pound beets (about 2 medium)
1 cup water
1 tablespoon balsamic vinegar
1 teaspoon grated lemon rind
1 teaspoon fresh lemon juice
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 (5-ounce) package goat cheese
1 tablespoon light mayonnaise
2 teaspoons minced fresh tarragon
1/8 teaspoon freshly ground black pepper
1 garlic clove, crushed
24 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted
1. Preheat oven to 375 degrees.
2. To prepare beets, leave root and 1 inch of stem on beets; scrub with a brush. Place beets in an 11 x 7-inch baking dish; add 1 cup water to dish. Cover and bake at 375 degrees for 45 minutes or until tender. Drain and cool. Trim off beet roots; rub off skins. Cut beets lengthwise into quarters, and cut each quarter crosswise into 9 (1/8-inch) slices.
3. In a medium bowl combine the vinegar, rind, juice, salt and 1/4 teaspoon pepper. Add beets; toss gently to coat.
4. To prepare cheese spread, combine goat cheese, mayonnaise, tarragon, 1/8 teaspoon pepper, and garlic in a small bowl. Spread each baguette slice with 1 teaspoon cheese mixture; top with 3 slightly overlapping slices of beet.