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.

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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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