Field greens with roasted beets, goat cheese croutons, and dijon vinaigrette | Recipes | WW USA

Ingredients

• Uncooked beets ¾ pound(s), 2 medium, peeled, trimmed, and cubed
• Fresh thyme 1 tsp, fresh, chopped or 1⁄4 teaspoon dried
• French bread 4 oz, (1 ounce) slices, or Italian bread, toasted
• Semisoft goat cheese 2 oz
• Fresh parsley 2 Tbsp, fresh, falt-leaf, chopped
• White wine 1½ fl oz, or reduced-sodium chicken broth
• Olive oil 4 tsp
• Red wine vinegar 2 tsp, or white or or cider vinegar
• Dijon mustard 1 tsp
• Garlic 1 clove(s), bruised
• Table salt ¼ tsp
• Black pepper ⅛ tsp, freshly ground, or to taste
• Fresh mixed greens 8 oz