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Spring Greens with Beets and Goat Cheese Recipe

Spring Greens with Beets and Goat Cheese 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
TOTAL TIME: Prep/Total Time: 20 min. YIELD: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

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.

Nutritional Facts

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

Reviews for Spring Greens with Beets and Goat Cheese

Sort By :
MY REVIEW
barfive
Reviewed Oct. 11, 2012

"Everyone I serve this to, loves it"

MY REVIEW
JessBella6
Reviewed Sep. 29, 2012

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

MY REVIEW
FruitGal
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
Reviewed Jun. 2, 2010

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

MY REVIEW
cookiequeen58
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
Reviewed Dec. 20, 2009

"It was a hit. All loved it."

MY REVIEW
pissed
Reviewed Sep. 30, 2009

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

MY REVIEW
suemac1866
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
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
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!"

MY REVIEW
gail ann
Reviewed Apr. 11, 2009

"THIS REMINDS ME OF A SALAD MY HUSBAND AND I HAD IN A FAVORITE RESTAURANT OF OURS. MMMMM... IT'S A KEEPER."

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