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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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5 11 15
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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

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

Nutritional Facts

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

Directions

  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

AVERAGE RATING
(15)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
barfive User ID: 53274 210746
Reviewed Oct. 11, 2012

"Everyone I serve this to, loves it"

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

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

MY REVIEW
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."

MY REVIEW
daniel2142@msn.com User ID: 1537203 98434
Reviewed Jun. 2, 2010

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

MY REVIEW
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."

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

"It was a hit. All loved it."

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

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

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
jmdombrow User ID: 4047481 182703
Reviewed Apr. 29, 2009

"My husband & I absolutely loved this salad and I have made it several times since. The flavors all blend together so well. I took this to a dinner party and everyone wanted the recipe. Occasionally I prepare the sugar glazed pecans (or walnuts) without the vinegar & water and the nuts are just as wonderful. GRRRRREAT Salad!"

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