Spring Greens with Beets and Goat Cheese

Pat Duran

By
@kitchenChatter

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!


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Comments:

Serves:

8 servings

Prep:

5 Min

Cook:

15 Min

Method:

No-Cook or Other

Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Main Ingredient: Vegetable
Regional Style: German
Other Tags: Quick & Easy, Healthy