Beet Salad with Goat Cheese and Candied Pecans
Beet and creamy goat cheese salad with crunchy, sweet pecans with a honey balsamic vinaigrette is like a symphony in your mouth. This salad will make you look like a culinary whiz!
Foto: Skinnytaste
Ingredients
4 servings
- 4 oz Chavrie goat cheese log
- 8 cups mixed baby greens
- 4 small red beets (cooked and cut*)
- 2 oz glazed pecans
- 2 tbsp balsamic
- 2 tbsp extra virgin olive oil
- 1 tbsp honey
Steps
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Make vinaigrette by whisking olive oil, balsamic and honey until smooth.
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In a large bowl toss greens with vinaigrette and mix well.
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Evenly divide greens between four bowls. Top each bowl with one beet, 1 oz goat cheese and pecans. (* You can buy cooked beets or cook them yourself. I boiled the beets in water until soft, but they can be roasted in the oven as well, see notes above.)
Nutrition Facts (per serving)
Macronutrients
Calories26713% DV
*DV = Daily Value based on a 2,000 calorie diet
Source: Skinnytaste
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