Baby Beets & Greens Salad


1 (16 oz.) jar

Baby Whole Pickled Beets

2 tbsp.

lemon, lime, or orange juice

1 tsp.

lemon, lime, or orange zest

Salt and pepper, to taste

0.25 cup

olive oil

1 (10 oz.)

package mixed salad greens

0.5 cup

dried apricot springs, cut into 1/4" wide strips

4 oz.

goat cheese log

0.5 cup

toasted almonds, pecans, or pistachios, finely chopped (optional)


Original Recipe Makes 6 Servings

Drain beets; reserve 2 tablespoons liquid in small bowl. For dressing, whisk together beet liquid, lemon juice, zest, salt and pepper, as desired, then whisk in oil. Make Nut-Crusted Goat Cheese Rounds by cutting six 1/4" thick rounds from cheese log. Coat rounds with nuts; double if desired.

Divide greens among 6 salad plates. Top with beets and apricot strips. Place 1 or 2 goat cheese rounds on each salad, as desired. Pass dressing.