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Spring Greens with Beets and Goat Cheese

 Spring Greens with Beets and Goat Cheese
"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
8 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.
  • In a small bowl, whisk the oil, syrup, mustard, salt and remaining
  • vinegar. Refrigerate until serving.
  • 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.

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Spring Greens with Beets and Goat Cheese (continued)

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.