Beet and Goat Cheese Salad
Fresh greens with colourful beets, tangy goat cheese and candied pecans
Ingredients
Beet and Goat Cheese Salad
- 8 cups fresh lettuce greens
- 3-4 medium sized beets or 6 - 8 smaller
- 60 grams goat cheese about 2 oz or half a small package
- 1 carrot, peeled into ribbons
- ¼ cup thinly sliced red onion
- ¼ cup pecans, halves or pieces
- 2 Tbsp maple syrup
- 2-3 sprigs fresh thyme
Balsamic Vinaigrette
- 3 Tbsp extra virgin olive oil
- 1 Tbsp balsamic vinegar
- 1 Tbsp cider vinegar
- 1 tsp Dijon mustard
- salt and pepper
Instructions
- Prepare vinaigrette by whisking together all ingredients or combining in a jar and shaking well.
- Spread pecans on foil and top with 2 Tbsp maple syrup. Stir to ensure nuts are coated well. Roast at 350 for 10-15 minutes until syrup is bubbling and nuts are browning. Cool before removing nuts from foil.
- Meanwhile, cook beets until sharp knife can be inserted into centre without much resistance. Drain, rinse with cool water and peel when cool enough to handle. Cut into slices or quarters. Drizzle a few spoonfuls of vinaigrette over beets and chill.
- Prepare salad by plating lettuce in one large bowl or 4 separate plates. Top with beets, carrot ribbons and red onion. Spoon chunks of goat cheese over top and add pecans. Pick fresh thyme leaves from sprigs and sprinkle over salad. Drizzle dressing over top right before serving.
Nutrition
Calories: 304kcalCarbohydrates: 29gProtein: 8.8gFat: 17.9gSaturated Fat: 3.6gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 12.5mgSodium: 461mgPotassium: 502.5mgFiber: 6.5gSugar: 18.2g
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