Baby Greens with Goat Cheese, Beets 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!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Make vinaigrette by whisking olive oil, balsamic and honey until smooth.

Step 2

In a large bowl toss greens with vinaigrette and mix well.

Step 3

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.)

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