Spring Greens with Beets & Goat Cheese

I used fresh roasted beets in place of the canned beets in this salad - yum!!

Source:  adapted from Taste of Home magazine, April/May 2009

2/3 c. pecan halves

3 T. balsamic vinegar, divided

1 T. water

1 T. sugar

1/4 c. olive oil

2 T. maple syrup

1 t. whole grain mustard

1/8 t. salt

5 oz. spring mix salad greens

1 can (14-1/2 oz.) sliced beets, drained*

1 c. crumbled goat cheese

In a large heavy skillet, cook the pecans, 1 T. vinegar and water over medium heat until nuts are toasted, about 4 min.  Sprinkle with sugar.  Cook and stir for 2-4 min. or until sugar is melted.  Spread on foil to cool.

In a small bowl, combine the oil, syrup, mustard, salt and remaining vinegar.  Refrigerate until serving.

In a large bowl, combine salad greens and dressing; toss to coat.  Divide among eight salad plates.  Top with beets, goat cheese and glazed pecans.

Yield:  8 servings

*Note:  To roast beets, preheat oven to 425 degrees.  In a 9x13" baking dish, toss 1 bunch beets (about 1 1/2 lbs.), scrubbed, with 1 T. olive oil and season with salt and pepper.  Cover dish tightly with foil; roast until tender when pierced with a knife, 45-60 min., depending on size.  When cool enough to handle, rub with a paper towel to remove skins (if desired).