spring greens with beets and goat cheese

Name: Spring Greens with Beets and Goat Cheese
Prep time: 5 min
Cook time: 15 min
Yield: 8
Cuisine: German
Ingredients: 2/3 cup(s) pecan halves; 3 tablespoon(s) balsamic vinegar, divided; 1 tablespoon(s) water; 1 tablespoon(s) granulated sugar; 1/4 cup(s) olive oil; 2 tablespoon(s) maple syrup; 1 teaspoon(s) whole grain mustard; 1/8 teaspoon(s) salt; 5 ounce(s) pkg.(5 oz.) spring mix salad greens; 14 1/2 ounce(s) jar sliced beets, drained (save juice for cakes, etc); 1 cup(s) crumbled goat cheese

(1 RATING)

45 Pinches 1 Photo

Pat Duran

Las Vegas, NV

Updated on Apr 17, 2012

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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Thank you Kristin Kossak for this recipe I love, love it. Hugs.

prep time 5 Min

cook time 15 Min

method No-Cook or Other

yield 8 servings

Ingredients

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

How To Make spring greens with beets and goat cheese

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.

Step 2

Sprinkle with sugar. Cook and stir for 3-4 minutes or until sugar is melted. Spread on foil to cool.
Step 3

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