Directions:
- In a small bowl toss together the pecans, 1 tablespoon balsamic vinegar and water; add to a warmed heavy skillet and heat until nuts are toasted, about 4 minutes.
- Sprinkle the toasted pecans with sugar and continue to cook and stir for 2 to 4 minutes or until sugar melts; spread on foil lined pan to cool.
- In a medium size bowl combine the syrup, mustard, salt and remaining 1 tablespoon vinegar; whisk in the olive oil until thoroughly incorporated.
- In a large salad bowl add the salad greens, beets and goat cheese, sprinkle with cooled pecans, drizzle with salad dressing, toss lightly and serve on chilled salad plates.
- Any remaining dressing keeps well for a few days in the refirgerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 220.88 Kcal (925 kJ) | ||
| Calories from fat | 159.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.7g | 27% | |
|---|---|---|---|
| Cholesterol | 31.05mg | 10% | |
| Sodium | 152.24mg | 6% | |
| Potassium | 48.98mg | 1% | |
| Total Carbs | 6.41g | 2% | |
| Sugars | 6.16g | 25% | |
| Dietary Fiber | 0.12g | 0% | |
| Protein | 9.3g | 19% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 0.7mg | 4% | |
| Calcium | 273.4mg | 27% | |
| Amount Per 100 g | |||
| Calories | 379.39 Kcal (1588 kJ) | ||
| Calories from fat | 273.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.4g | 27% | |
|---|---|---|---|
| Cholesterol | 53.34mg | 10% | |
| Sodium | 261.49mg | 6% | |
| Potassium | 84.13mg | 1% | |
| Total Carbs | 11.01g | 2% | |
| Sugars | 10.57g | 25% | |
| Dietary Fiber | 0.21g | 0% | |
| Protein | 15.97g | 19% | |
| Vitamin C | 0.5mg | 0% | |
| Iron | 1.2mg | 4% | |
| Calcium | 469.5mg | 27% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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