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spring greens with beets and goat cheese

(1 rating)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

This is another of Kristin Kossak's recipes, the German native who now lives in Bozeman ,MT. This recipe is so good I just had to share it with everyone- I just loooove beets. Hope you like this recipe as much as I do!

►
(1 rating)
yield 8 servings
prep time 5 Min
cook time 15 Min
method No-Cook or Other

Ingredients For spring greens with beets and goat cheese

  • 2/3 c
    pecan halves
  • 3 Tbsp
    balsamic vinegar, divided
  • 1 Tbsp
    water
  • 1 Tbsp
    granulated sugar
  • 1/4 c
    olive oil
  • 2 Tbsp
    maple syrup
  • 1 tsp
    whole grain mustard
  • 1/8 tsp
    salt
  • 5 oz
    pkg.(5 oz.) spring mix salad greens
  • 14 1/2 oz
    jar sliced beets, drained (save juice for cakes, etc)
  • 1 c
    crumbled goat cheese

How To Make spring greens with beets and goat cheese

  • 1
    In a large heavy skillet( I use my cast iron one); cook the pecans,1 Tablespoon of the vinegar and water over medium heat until nuts are toasted, about 4 minutes.
  • 2
    Sprinkle with sugar. Cook and stir for 3-4 minutes or until sugar is melted. Spread on foil to cool.
  • 3
    In a small bowl, combine the oil, syrup, mustard, salt and remaining vinegar. Refrigerate until serving.
  • 4
    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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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