Spring Salad Mix with Roasted Beets, Goat Cheese, Pecans and Spring Onions


  • 1 lb beets
  • 1/2 c pecans
  • 1/2 c goat cheese
  • 2 or 3 spring onions
  • Salad Greens


  • Roast Beets for the most intense flavor by washing, drying and wrapping in foil.
  • Place in an oven at 350 for about 30 minutes.
  • Cool and slide the peels off.
  • Slice according to how you prefer them (I love to make them slightly freshly pickled by adding a mixture of 50% white balsamic vinegar and 50% water)
    After sitting in this for just a little while, they take on a tangy, earthy flavor profile that is very pleasing.
  • Combine slightly toasted pecans, thinly sliced spring onion and slices of goat cheese atop your spring medley for a pretty complete salad as a light meal.
  • Great with a rich bran muffin to accompany it. You can even spread a little jam on it!
  • This is wonderful served alongside a carrot soup or any soup of your choice.

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