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TEST KITCHEN APPROVED

Spring Greens with Beets and Goat Cheese

Name: Spring Greens with Beets and Goat Cheese
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8 servings
Ingredients: 2/3 cup pecan halves; 3 tablespoons balsamic vinegar, divided; 1 tablespoon water; 1 tablespoon sugar; 1/4 cup olive oil; 2 tablespoons maple syrup; 1 teaspoon stone-ground mustard; 1/8 teaspoon salt; 1 package (5 ounces) spring mix salad greens; 1 can (14-1/2 ounces) sliced beets, drained; 1 cup crumbled goat cheese

TEST KITCHEN APPROVED

12 Reviews

Total Time:Prep/Total Time: 20 min.

By Taste Of Home Editorial Team

Recipe by Kristin Kossak, Bozeman, Montana

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Mar. 30, 2023

"I love to put small variations on this salad, depending on what I have on hand, but this version is my absolute favorite. I just fell in love with the flavor combinations." Kristin Kossak, Bozeman, Montana

TEST KITCHEN APPROVED

Spring Greens with Beets and Goat Cheese

12 Reviews Add your review

Yield:8 servings

Prep:10 min

Cook:10 min

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Ingredients

2/3 cup pecan halves
3 tablespoons balsamic vinegar, divided
1 tablespoon water
1 tablespoon sugar
1/4 cup olive oil
2 tablespoons maple syrup
1 teaspoon stone-ground mustard
1/8 teaspoon salt
1 package (5 ounces) spring mix salad greens
1 can (14-1/2 ounces) sliced beets, drained
1 cup crumbled goat cheese

Text Ingredients

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Directions

1
In a large heavy skillet, cook the pecans, 1 tablespoon vinegar and water over medium heat until nuts are toasted, about 4 minutes. Sprinkle with sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool.

2
In a small bowl, whisk the oil, syrup, mustard, salt and remaining vinegar. Refrigerate until serving.
3
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.