Baby Greens with Goat Cheese, Beets and Candied Pecans – Skinnytaste

Baby Greens with Goat Cheese, Beets and Candied Pecans 9 9 11 SP 267 Cals 7 Protein 19 Carbs 19.5 Fats Beets and creamy goat cheese salad with crunchy, sweet pecans with a honey balsamic vinaigrette is like a symphony in your mouth. Beets and Goat Cheese SaladI know beets can be polarizing – people seem to either love them or hate them. I, personally, am a fan. If you’re not sure about beets, this Beet and Goat Cheese salad with Candied Pecans over baby greens is a great place to start. Some people say beets taste like dirt but trust me – once you combine them with sweet, crunchy pecans and creamy goat cheese and then drizzle them with a sweet and tangy dressing, you’ll have a different opinion. For another favorite beet recipe, try this  And see more salad recipes here.How to Cook BeetsIf you’ve never cooked beets before, you have a few options. Whichever method you choose, you’ll need to prep your beets for cooking. Just cut off any green tops and rinse under water.Cook times all depend on the size of the beets. To check that they’re done, pierce them with a knife or skewer. If it goes through easily, the beets are ready.Once cool enough to handle, peel the skins off by rubbing a paper towel over them. Be careful – beets stain very easily! You may want to wear an apron while peeling and cutting beets.Beet Salad Variations:Baby Greens with Goat Cheese, Beets and Candied Pecans 267 Cals 7 Protein 19 Carbs 19.5 FatsCOURSE: Lunch, Salad, Side DishCUISINE: AmericanBeet 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!4 oz Chavrie goat cheese log8 cups mixed baby greens4 small red beets, cooked and cut*2 oz glazed pecans, For the honey balsamic vinaigrette:Make vinaigrette by whisking olive oil, balsamic and honey until smooth.In a large bowl toss greens with vinaigrette and mix well.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.)Serving: 1/4th, Calories: 267kcal, Carbohydrates: 19g, Protein: 7g, Fat: 19.5g, Sodium: 211mg, Fiber: 2g, Sugar: 14gBlue Smart Points: 9Keywords: Gluten Free, Under 30 Minutes, Vegetarian Meals