Baby Greens With Goat Cheese Beets And Candied Pecans 9 9 9 Sp 267 Cals 7 Protein 19 Carbs 195 Fats 67wprm Recipe Rating Wprm Rating Starwprm Rating Star Full Svg Fill Fbd049 484 From 6 Votes

Beets and creamy goat cheese salad with crunchy, sweet pecans with a honey balsamic vinaigrette is like a symphony in your mouth.
I 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 Turmeric Braised Chicken with Golden Beets and Leeks. And see more salad recipes here. If 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.  



Source: skinnytaste.com


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