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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


  • 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


  • 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 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.