SPRING GREENS WITH BEETS AND GOAT CHEESE
This is another of Kristin Kossak's recipes, the German native who now lives in Bozeman ,MT. This recipe is so good I just had to share it with everyone- I just loooove beets. Hope you like this recipe as much as I do!
Provided by Pat Duran
Categories Other Salads
Time 20m
Number Of Ingredients 11
Steps:
- 1. In a large heavy skillet( I use my cast iron one); cook the pecans,1 Tablespoon of the vinegar and water over medium heat until nuts are toasted, about 4 minutes.
- 2. Sprinkle with sugar. Cook and stir for 3-4 minutes or until sugar is melted. Spread on foil to cool.
- 3. In a small bowl, combine the oil, syrup, mustard, salt and remaining vinegar. Refrigerate until serving.
- 4. 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.
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