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

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"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
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 8 servings


  • 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

Nutritional Facts

3/4 cup: 268 calories, 22g fat (7g saturated fat), 22mg cholesterol, 299mg sodium, 12g carbohydrate (9g sugars, 2g fiber), 8g protein.


  1. 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.
  2. In a small bowl, whisk the oil, syrup, mustard, salt and remaining vinegar. Refrigerate until serving.
  3. 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.
Originally published as Spring Greens with Beets and Goat Cheese in Taste of Home April/May 2009, p21

Reviews for Spring Greens with Beets and Goat Cheese

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randcbruns User ID: 828588 259054
Reviewed Jan. 2, 2017

"I've always been a fan of beets in salads. This is a great combination of flavors and textures."

barfive User ID: 53274 210746
Reviewed Oct. 11, 2012

"Everyone I serve this to, loves it"

JessBella6 User ID: 5295511 123500
Reviewed Sep. 29, 2012

"The goat cheese and toasted nuts are the perfect compliment to one another."

FruitGal User ID: 4348227 163630
Reviewed Jan. 2, 2012

"OMG, I make this often. Or at least the dressing because it is so good. This is another ToH classic to which all of the old reviews are missing."

[email protected] User ID: 1537203 98434
Reviewed Jun. 2, 2010

"I have made this salad many times and it is always LOVED! There are never leftovers!"

cookiequeen58 User ID: 1344721 168199
Reviewed Jan. 6, 2010

"I made this for a Christmas brunch and it was a huge hit. Would definitely like to try it with the fresh beets as other reviews recommended."

kpioch User ID: 1575245 168197
Reviewed Dec. 20, 2009

"It was a hit. All loved it."

pissed User ID: 889295 210745
Reviewed Sep. 30, 2009

"I also used roasted beets. and feta cheese. yummie!! Kids loved it too."

suemac1866 User ID: 1255343 143930
Reviewed Jul. 8, 2009

"Try it with roasted beets instead of canned -- this is a whole different experience! Even my food snob all organic sister liked it! To roast beets: cut off top, scrub & wrap each beet in foil. Baked at 350 until tender (press on the packet to test). Let cool (in fridge is fine), then peel & slice. One large beet or two smaller ones gives enough for the recipe. CAUTION: put cooked beets on a plate or in a bowl in fridge, as they may leak. Also wear gloves to peel or you will have pink fingers."

GrammaCalhoun User ID: 4161554 123496
Reviewed Jun. 6, 2009

"I made this for my husband and now he can't get enough of it! We just thought this was THE BEST."

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