Spring Equinox Salad with Roasted Beets, Goat Cheese, and Pecans
Playing With My Food
Playing With My Food
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  • 2 or 3 beets, stems and leaves chopped off, but root intact
  • Olive oil (1 tablespoon + 6 tablespoons)
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dijon mustard
  • 1 small clove garlic, minced
  • Salt and pepper, to taste
  • 5 ounces (142 grams) spring greens, (I use the container of 'Herb Salad Mix' at my grocery store, which has a mix of baby lettuces, red and green chard, mizuna, arugula, radicchio, baby spinach, parsley, dill, and cilantro)
  • 2 radishes, thinly sliced
  • 1 small fennel bulb, stalks and thick outer skin removed, then shaved into strips with a vegetable peeler
  • 1/2 cup pecans, toasted
  • 1/4 cup red onion, thinly sliced
  • 1/2 cup canned chickpeas, drained, rinsed, and patted dry
  • 1 small apple, cored, then thinly sliced
  • 1/4 cup crumbled goat cheese



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