Spring Greens with Beets and Goat Cheese

Pat Duran


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 vote
8 servings
5 Min
15 Min
No-Cook or Other


2/3 c
pecan halves
3 Tbsp
balsamic vinegar, divided
1 Tbsp
1 Tbsp
granulated sugar
1/4 c
olive oil
2 Tbsp
maple syrup
1 tsp
whole grain mustard
1/8 tsp
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


  • 1In 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.
  • 2Sprinkle with sugar. Cook and stir for 3-4 minutes or until sugar is melted. Spread on foil to cool.
  • 3In a small bowl, combine the oil, syrup, mustard, salt and remaining vinegar. Refrigerate until serving.
  • 4In a large bowl, combine salad greens and dressing; toss to coat.
    Divide among eight salad plates.
    Top with beets, goat cheese and glazed pecans.

Printable Recipe Card

About Spring Greens with Beets and Goat Cheese

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