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


  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.

Printable Recipe Card

About Spring Greens with Beets and Goat Cheese

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

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