SPRING GREENS WITH BEETS AND GOAT CHEESE
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.
Provided by PaulaG
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- 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.
- 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.
- In a medium size bowl combine the syrup, mustard, salt and remaining 1 tablespoon vinegar; whisk in the olive oil until thoroughly incorporated.
- 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.
- Any remaining dressing keeps well for a few days in the refirgerator.
Nutrition Facts : Calories 155, Fat 11, SaturatedFat 3.8, Cholesterol 16.7, Sodium 298, Carbohydrate 11.4, Fiber 1.3, Sugar 9.6, Protein 3.8
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city court
[email protected]Overall, I thought this dish was just okay. It wasn't bad, but it wasn't anything special either.
M Arfan
[email protected]I had a hard time finding spring greens at my local grocery store.
Saad Ansari
[email protected]This dish was a bit bland for my taste. I think it could have used more seasoning.
Kumar Gurung
[email protected]I'm not sure I would make this dish again. The flavors were a bit too strong for my taste.
Sebul khan
[email protected]This dish is a great way to get your daily dose of vegetables.
949 Network
[email protected]I love the combination of flavors in this dish. The bitterness of the greens, the sweetness of the beets, and the tanginess of the goat cheese all work together perfectly.
thunder red
[email protected]I've made this dish several times and it's always a hit. It's a great way to use up spring greens.
Rajendra Mahar
[email protected]This is a great recipe for a special occasion. It's elegant and delicious.
mimi laf
[email protected]I'm not a big fan of beets, but I really enjoyed this dish. The sweetness of the beets was perfectly balanced by the bitterness of the greens.
Apostle Jazz
[email protected]This dish is a bit time-consuming to make, but it's worth the effort. The flavor is amazing!
Zayed
[email protected]I didn't have any walnuts on hand, so I used pecans instead. They worked great!
Kaderrius Cooper
[email protected]I'm allergic to goat cheese, so I used feta cheese instead. It was still delicious!
Basir Aslami
[email protected]The presentation of this dish is stunning! The colors are so vibrant and inviting.
Goscha Graf
[email protected]This recipe is easy to follow and the results are impressive. I highly recommend it!
Jason Mackenzie
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone loved the unique flavor combination.
Ogiemwonyi Osas
[email protected]This is a great recipe for a light and healthy meal. The greens are packed with nutrients, and the beets and goat cheese add a nice touch of flavor.
Fardowso Maxamed
[email protected]I'm not usually a fan of beets, but this dish changed my mind. The combination of flavors and textures was simply divine.
Herem Ishak
[email protected]This dish was a colorful and flavorful explosion in my mouth! The bitterness of the greens was perfectly balanced by the sweetness of the beets and the tanginess of the goat cheese. I also loved the crunch of the walnuts and the freshness of the mint