Spring Greens With Beets and Goat Cheese

Total Time
Prep 20 mins
Cook 10 mins

This is a winning recipe that was printed in the April/May 2009 Taste of Home. It is credited to Kristin Lossak of Bozzman, MT. I have not used the goat cheese but have made this several times using crumbled feta. When adding the cheese, I don't measure but give a nice sprinkling. The dressing makes it all come together.

Ingredients Nutrition


  1. In a small bowl toss together the pecans, 1 tablespoon balsamic vinegar and water; add to a warmed heavy skillet and heat until nuts are toasted, about 4 minutes.
  2. Sprinkle the toasted pecans with sugar and continue to cook and stir for 2 to 4 minutes or until sugar melts; spread on foil lined pan to cool.
  3. In a medium size bowl combine the syrup, mustard, salt and remaining 1 tablespoon vinegar; whisk in the olive oil until thoroughly incorporated.
  4. In a large salad bowl add the salad greens, beets and goat cheese, sprinkle with cooled pecans, drizzle with salad dressing, toss lightly and serve on chilled salad plates.
  5. Any remaining dressing keeps well for a few days in the refirgerator.
Most Helpful

Great salad! I added 2 tablespoons balsamico to the dressing, just to give little more zing.

rosslare June 23, 2010

Excellent salad. I just loved those toasted and sugared pecans! The dressing was really wonderful, too. I used the goat cheese because I love it with beets. I did add some onions, but that's all I did differently. Thanx for sharing this awesome salad!

*Parsley* March 06, 2010

Loved this salad! I used the last of my little beets from the garden and feta cheese. All so good together, I will make again. Thanks Paula! Made for the Diabetic party!

Sharon123 November 28, 2009