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

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

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Reviewed Oct. 11, 2012

"Everyone I serve this to, loves it"

Reviewed Sep. 29, 2012

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

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."

Reviewed Jun. 2, 2010

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

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."

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