Baby Greens with Goat Cheese, Beets and Candied Pecans

Creamy goat cheese with crunchy sweet pecans and red beets topped with a honey balsamic vinaigrette is like a symphony in your mouth. This salad will make you look like a culinary whiz!

Creamy goat cheese with crunchy sweet pecans and red beets topped with a honey balsamic vinaigrette is like a symphony in your mouth. This salad will make you look like a culinary whiz!

Hope everyone is having a wonderful Monday!

I still have no power due to Hurricane Sandy so I thought I would re-post an older recipe from the archives. If you are without power, this doesn’t require an oven and would be perfect for Meatless Monday.

Did you make this recipe?

Baby Greens with Goat Cheese, Beets and Candied Pecans

Creamy goat cheese with crunchy sweet pecans and red beets topped with a honey balsamic vinaigrette is like a symphony in your mouth. This salad will make you look like a culinary whiz!

Ingredients:

  • 4 oz Chavrie goat cheese log
  • 8 cups mixed baby greens
  • 4 small red beets, cooked and cut*
  • 2 oz glazed pecans (I used Emerald Pecan Pie)

For the honey balsamic vinaigrette:

  • 2 tbsp balsamic
  • 2 tbsp extra virgin olive oil
  • 1 tbsp honey

Directions:

  1. Make vinaigrette by whisking olive oil, balsamic and honey until smooth.
  2. In a large bowl toss greens with vinaigrette and mix well.
  3. Evenly divide greens between four bowls. Top each bowl with one beet, 1 oz goat cheese and pecans. (* I boiled the beets in water until soft, but they can be roasted in the oven as well.)
  4. Serve immediately.

Nutrition Information

Yield: 4 servings, Serving Size: 1/4th

  • Amount Per Serving:
  • Freestyle Points: 9
  • Points +: 8
  • Calories: 267 calories
  • Total Fat: 19.5g
  • Saturated Fat: g
  • Cholesterol: mg
  • Sodium: 211mg
  • Carbohydrates: 19g
  • Fiber: 2g
  • Sugar: 14g
  • Protein: 7g
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