Spring Greens with Beets and Goat Cheese Recipe

Spring Greens with Beets and Goat Cheese Recipe photo by Taste of Home

Read reviews (3)

Rate recipe

"I love to put small variations on this salad, depending on what I have on hand, but this version is my absolute favorite. I just fell in love with the flavor combinations." Kristin Kossak, Bozeman, Montana

This recipe is:

Quick

[X]

Rate Spring Greens with Beets and Goat Cheese Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Spring Greens with Beets and Goat Cheese Recipe

Prep/Total Time: 20 min.

Yield: 8 Servings

10 10 20

Ingredients

2/3 cup pecan halves
3 tablespoons balsamic vinegar, divided
1 tablespoon water
1 tablespoon sugar
1/4 cup olive oil
2 tablespoons maple syrup
1 teaspoon stone-ground mustard
1/8 teaspoon salt
1 package (5 ounces) spring mix salad greens
1 can (14-1/2 ounces) sliced beets, drained
1 cup crumbled goat cheese

Directions

In a large heavy skillet, cook the pecans, 1 tablespoon vinegar and water over medium heat until nuts are toasted, about 4 minutes. Sprinkle with sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool.
In a small bowl, whisk the oil, syrup, mustard, salt and remaining vinegar. Refrigerate until serving.
In a large bowl, combine salad greens and dressing; toss to coat. Divide among eight salad plates. Top with beets, goat cheese and glazed pecans. Yield: 8 servings.

Nutritional Facts 3/4 cup equals 268 calories, 22 g fat (7 g saturated fat), 22 mg cholesterol, 299 mg sodium, 12 g carbohydrate, 2 g fiber, 8 g protein.

Originally published as Spring Greens with Beets and Goat Cheese in Taste of Home April/May 2009, p21

Goat Cheese

A soft, easily spread cheese with a distinctively tangy flavor made from the milk of goats. Goat cheese is often found in Middle Eastern or Mediterranean cuisines. Common varieties include chevre, a very soft cheese or feta, a semi-soft cheese.